Swiss Chard and Potato Skillet Cake

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 medium yellow onion, finely chopped
  • 5 medium potatoes
  • Freshly ground pepper to taste
  • 1 bunch Swiss chard, thick stems discarded and leaves coarsely chopped (about 4 cups)
  • 1 cup grated Jarlsberg or other white cheese


  • Preheat oven to 350 degrees F
  • Heat 1 Tbsp of butter and the olive oil in a 10-inch cast iron skillet.
  • Add the garlic and onion and cook over medium heat for 5 minutes or until onion is translucent.
  • Remove from heat and arrange a third of the potatoes in a single layer in the skillet
  • Sprinkle with salt and pepper and top with a third of the Swiss chard leaves.
  • Sprinkle a third of the cheese over the chard.
  • Repeat layers twice more in the same way, ending with the cheese.
  • Cut the remaining Tbsp of butter into small pieces and dot them over the cheese.
  • Cover tightly with aluminum foil and bake until the potatoes are easily pierced with the tip of a knife, 1 1/4 to 1 1/2 hours.
  • Slice wedges and serve.



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