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Roasted Swiss Chard and Potato Cake

Serves 8
Time 1 hr 50 min
Layered potatoes, cheese and tender greens make a lovely skillet cake. This can be the perfect side to accompany a roast chicken or to serve with a cup of soup for a warming lunch.
Ingredients
  • 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
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Method

Preheat the oven to 350°F.

Heat butter and oil in a 10-inch cast iron skillet over medium heat.

Add garlic and onion and cook until translucent, about 5 minutes.

Spread out onions evenly in the bottom of the skillet and remove skillet from heat.

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 potatoes, salt, pepper, chard and cheese, and then once more with the remaining ingredients, 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.