This dish can be assembled ahead of time, and refrigerated until
ready to bake. To make it with more protein, add a beaten egg or two
along with the milk.
1 bunch chard
4 medium potatoes
4 Tbsp butter
1 pound Gruyere or Swiss cheese
½ cup milk
Salt and pepper
Preheat the oven to 350 F. Butter a 9x9” baking pan.
Wash and drain the chard. Trim the leaves from the stems, chop leaves,
and pat dry.
Peel and thinly slice potatoes. Place one layer of potato slices in the
pan. Sprinkle with salt, pepper, and a few bits of chopped butter.
Add a layer of chard, then a layer of grated cheese, and more salt and
pepper. Repeat the layering once or twice with the remaining potato,
chard, and cheese, then end with a top layer of potatoes.
Pour ½ cup milk over the top. The pan will seem very full, but it will
cook down.
Cover with foil and bake until tender, a little over an hour. Top with a
layer of cheese, and broil until the cheese is melted and golden.