Swiss chard is one of my favorite garden vegetables. It’s a hardy plant and you can begin harvesting the tender leaves in early summer. I basically continue harvesting throughout the summer as the leaves continue to grow back. It’s such a versatile vegetable and I often use it as a replacement in recipes that call for spinach, such as this delicious Cheesy Swiss Chard and Potato Casserole. I chop it up and use it in minestrone, with pasta, in calzone with sausage, or sautéd with garlic as a side dish.
This is by far my family’s favorite swiss chard recipe. It was my father who first told me about this dish. Years ago he saw a version of this recipe made with spinach and cheese. Faced with a large crop of swiss chard overgrowing in my garden, I decided to substitute the spinach with the chard. The type of cheese I’ve used has varied from friulano to cheddar or mozzarella, and this time caciocavallo. In other words, I’ve used whichever cheese I have on hand. Mozzarella is my least favorite as it is mild flavored and hardly stands out in the dish. I also add some garlic to the chard for extra flavor.
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. Each time I make it, I think of my father. I know he would have enjoyed my variation of this dish, especially since I use the swiss chard from my garden which he planted for me each year. Hope you enjoy it and if you, please feel free to share on social media by clicking below following the recipe. You can also tag me with #mangiabedda on Instagram.
- 1 bunch swiss chard tough stems removed and coarsely chopped
- 1 tablespoon olive oil
- 1 garlic clove minced
- 8 medium potatoes peeled (about 3 lbs)
- salt and pepper
- olive oil
- 3/4 cup cubed cheese cheddar, friulano, caciocavallo or whichever type you like
- In a large pot of salted water bring the potatoes to a boil and cook until tender.
- Meanwhile, heat a large sauté pan and add the chopped swiss chard with the water still clinging to the leaves from rinsing and cook stirring until the leaves have wilted. Add the olive oil and garlic and cook for one minute longer. Transfer to a bowl.
- When the potatoes are tender mash them and add salt, pepper and oil, to taste. Oil a 9 x 13 casserole and add mashed potatoes, swiss chard and cubed cheese. Stir until well combined. Drizzle the top with olive oil.
- Bake at 350ºF for 30 minutes or until the top is golden and the cheese is melted. Serve immediately.