- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1/2 yellow onion, finely chopped
- 3 medium Russet, white, or yellow finn potatoes, thinly sliced
- Fine sea salt, to taste
- 1 bunch Swiss chard, thick stems discarded, leaves coarsely chopped
- 1 cup grated Jarlsberg or Gruyere cheese
- Ground black pepper, to taste
Arrange a third of the potatoes in a single layer on top of onion in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard and scatter a third of the cheese over the top. Repeat with the next third of the potates, salt, pepper, chard and cheese, and then once more with the remaining incredients, ending with the cheese.
Cover the skillet with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 hour and 15 minutes. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.
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