Cheesy Swiss Chard and Potato Casserole Recipe

Cheesy Swiss Chard and Potato Casserole Recipe

Is there anything more comforting than a cheesy potato casserole? I added fresh Swiss chard from the garden to create this mouthwatering casserole that's the perfect side dish for any meal and great for pot lucks!

Course Side Dish

Cuisine Italian

Keyword mashed potatoes with cheese and swiss chard, cheesy mashed potatoes, swiss chard recipes

Prep Time 35

Cook Time 56

Servings servings

Calories 306kcal

Author Nadia Fazio

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.

Nutrition