A recipe my mom often made for me, baked Swiss chard and potatoes remind me of home. A dish with simple ingredients, but tasty and cheesy like baked broccoli. My mom would use the last bits of cheese left in the fridge, a few minutes in the oven, and the dish, practically a complete meal, was on the table. Like many dishes that need to be baked, it can be prepared in advance and gratinated at the last moment. Let’s get to work and prepare the baked Swiss chard and potatoes.
OTHER POTATO RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparation
- 2.2 lbs Swiss chard
- 4 potatoes
- 4 tbsps extra virgin olive oil
- 3 cloves garlic
- to taste salt and pepper
- 3.5 oz Asiago cheese
- 1 oz Parmesan cheese
Tools
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- Pressure Cookers
- Frying Pan
- Baking Dish
Steps for Preparing Baked Swiss Chard and Potatoes
Wash the Swiss chard, removing any dirt. Cut each leaf in half lengthwise (or into quarters if the leaves are very large) and blanch in plenty of water. Drain it. Clean the potatoes, cut them into pieces, and steam them (I cooked them in a pressure cooker, it will take a few minutes).
In a frying pan, pour the oil and add the garlic. When it sizzles, add the drained Swiss chard and then the steamed potatoes. Season with salt and pepper and sauté for about ten minutes.
Remove the garlic from the Swiss chard and potatoes. Add the cubed cheese and pour into a baking dish. Grate Parmesan on the surface and finish with a drizzle of oil. Bake at 390°F for 20 minutes or until a golden crust forms.
Storage
You can store Swiss chard and potatoes in the fridge for two or three days.
