Is there anything more comforting than a cheesy potato casserole? I added fresh Swiss chard from the garden to create this mouthwatering Cheesy Swiss Chard and Potato Casserole that’s the perfect side dish for any meal and great for pot lucks!
Swiss chard is one of my favorite vegetables to grow in the garden. It’s a hardy plant and you can begin harvesting the tender leaves early on in the summer. I basically continue harvesting throughout the summer as the leaves grow back.
How to use Swiss Chard
It’s a versatile vegetable and when I have an abundance of it, I use it as a replacement in recipes that call for spinach. It can also be wilted in a pan and frozen in freezer safe bags for future use.
Some of my favorite swiss chard recipes include: swiss chard and white bean stew; swiss chard fritters; swiss chard filled pizza; and swiss chard and white bean pasta.
But my favorite dish, as well as my family’s, is this swiss chard and potato recipe. It was my father who suggested this dish to me and it has now become a staple at my house as well as my mom’s. Without a doubt I love a good cheesy potato dish including my other favorite, Trapani Style Potatoes Vastase!
Step by Step Instructions:
Here are the ingredients you’ll need to make this dish:
Begin by peeling and cubing 3 lbs of potatoes (about 8 large). I usually use russet potatoes. Place in a large saucepan, cover with water, add salt and bring to a boil. Cook until tender, about 12 minutes.
Meanwhile, prepare the Swiss chard. Remove the tough stems. Thoroughly rinse the swiss chard, then coursely chop and place in a heated skillet with water still clinging to the leaves. Cook on medium heat for about 2 minutes, until wilted and most of the water has evaporated. Add olive oil and a finely minced garlic clove. Cook, stirring, 2 minutes longer. Set aside.
Preheat oven to 350F. When the potatoes are tender, transfer them to a large bowl, add olive oil, salt and pepper to taste and mash. Add the cooked Swiss chard and stir to evenly distribute it in the potatoes. Toss in the cubed cheese and stir.
Transfer to a greased casserole dish, drizzle lightly with olive oil and bake for 30-40 minutes until golden on top and the cheese has melted. Serve hot.
Tips and suggestions:
- If you don’t have access to Swiss chard, replace with spinach.
- Vary the type of cheese: The type of cheese I’ve used has varied from friulano, cheddar or mozzarella, and this time caciocavallo. In other words, I’ve used whichever cheese I have on hand.
- You may choose to grate the cheese if you’d like it to be more evenly distributed throughout the dish. I like the occasional salty bite that you get with cubed cheese.
- Prepare the day before and bake the day of serving.
Since I’ve started making this recipe, I’ve received numerous requests for it on different occasions. It’s a great side dish, perfect for a buffet table or potluck. Hope you enjoy it and if you, please feel free to share your photos on Facebook or Instagram by tagging me with #mangiabedda or @mangiabedda.
Ingredients
- 8 medium potatoes (about 3 lbs), peeled and cubed
- 1 bunch Swiss chard tough stems removed and coarsely chopped
- 4 tbsp olive oil divided
- 1 garlic clove finely minced
- salt and pepper
- 3/4 cup cubed cheese cheddar, friulano, caciocavallo or other
Instructions
- In a large pot of salted water bring the potatoes to a boil and cook until tender, about 12 minutes.
- Meanwhile, heat a large sauté pan and add the chopped Swiss chard with the water still clinging to the leaves. Cook, on medium heat, stirring, until the leaves have wilted, about 2 minutes. Add 1 tbsp olive oil and garlic and cook for one minute longer. Transfer to a bowl.
- Preheat oven to 350F and grease a rectangular casserole with oil. When the potatoes are tender, drain and transfer them to a large bowl. Mash them, add 2 tbsp olive oil and add salt, pepper.
- Add the cooked Swiss chard and stir to evenly distribute throughout the potatoes. Add the cubed cheese and stir.
- Transfer to the prepared casserole and spread evenly to cover the casserole. Drizzle lightly with olive oil.
- Bake at 350ºF for 30-40 minutes or until the top is golden and the cheese is melted. Serve immediately.
Notes
- If you don't have access to swiss chard, replace with spinach.
- Vary the type of cheese: The type of cheese I've used has varied from friulano, cheddar or mozzarella, and this time caciocavallo. In other words, I've used whichever cheese I have on hand.
- You may choose to grate the cheese if you'd like it to be more evenly distributed throughout the dish. I like the occasional salty bite that you get with cubed cheese.
- Prepare the day before and bake the day of serving.
Teresa Jankowski
Thank you for this easy delicious recipe! I used mozzarella and cheddar cheeses and it was excellent!
Nadia
Hi Teresa, so glad you enjoyed it! This is my go to recipe when I have a garden full of swiss chard and everyone loves it. Thanks!
Jb
Easy to put together. I mixed both chard and kale in mine and made it a one dish meal by topping with pork chops. I happen to enjoy the chard stems and incorporated them as well.
Nadia
Hello JB so glad to hear you enjoyed it! And you’re right, if the stems are particularly tender I do add them too. Thanks!
Anna B
Loved it. So delicious.
Nadia
Thank you Anna, I’m so glad to hear you enjoyed it!
maria
I’m bringing this beautiful concoction next potluck dinner!!
Nadia
Thanks Maria, hope you enjoy it!
Angie
Looks so YUMMY!
Nadia
Thanks Angie!