Swiss Chard Potato Cake


Have we mentioned we have a LOT of swiss chard right now? Good thing we like to eat it. We also like cooking with a cast iron frying pan – it feels so rustic and satisfying. So, when we saw this simple recipe that uses cast iron AND swiss chard, we had to give it a try. It turned out warm, hearty and satisfying. And, it makes a great side dish to salmon.

Swiss Chard Potato Cake
Swiss Chard Potato Cake

Swiss Chard
Swiss Chard
Potatoes, Swiss Chard & Cheese
Potatoes, Swiss Chard & Cheese

Preheat the oven to 350. Heat 1 T butter and 1 T oil in your cast iron skillet, over medium heat. Add 3 cloves chopped garlic, 1/2 chopped yellow onion, and sauté until the onions are translucent. Then spread them out in the bottom of the hand and remove from the heat.

LOVE a mandolin
LOVE a mandolin
Potato Ruffles!
Potato Ruffles!

Thinly slice 3 medium white, yellow or russet potatoes. (How fun to use our potatoes when they’re ready!) The secret for thinly slicing potatoes? A mandolin. You can buy mandolins for a lot of money, or you can go to the local asian market (Uwajimaya in our case) and buy a plastic one with various insertable blades for very inexpensive. I think this one was $20. And it’s totally worth it!

Layer the Potatoes in the Skillet
Layer the Potatoes in the Skillet

Layer 1/3 of your thinly sliced potatoes in the skillet, over the onions. Sprinkle with salt and pepper, and top with 1/3 of a bunch of chopped swiss chard. Repeat the layering two more times, and end with 1 cup of grated gruyere cheese.

Cheese and Chard Layer
Cheese and Chard Layer
Cook it On Down
Cook it On Down

Cover the skillet tightly with aluminum foil and bake for an hour and 15 minutes or so, until the potatoes are easily pierced with a knife. Then take off the foil and bake another 15 minutes-ish, until the cheese is brown and bubbly. Slice into wedges and serve!

Swiss Chard Potato Cake
Swiss Chard Potato Cake

Ingredients

  • 1 T butter
  • 1 T olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 yellow onion, finely chopped
  • 3 medium russet, white, or yellow finn potatoes, thinly sliced
  • salt and pepper
  • 1 bunch swiss chard, roughly chopped
  • 1 cup gruyere cheese, grated

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

9 thoughts on “Swiss Chard Potato Cake”

      1. Well, we usually cut it with our kitchen/garden scissors, down by the base. If you snip it when it’s smaller (maybe a hand’s height or a little bigger), it’ll be super tender. Or, you can let it grow a bit bigger, because then you get more chard for your dollar. We sometimes let it go maybe 18″ sometimes?

    1. Two other good ones (depending on how hot it is where you are now) is the red chard pasta with egg & balsamic vinegar (so simple but also super good) and the Swiss Chard, Red Onion and Blasted Broccoli Pizza. The good thing about pizza is you can cook it outside on the grill if your kitchen’s too hot. Let us know how whatever you cook turns out! It’s so fun to hear from folks who are using the recipes!

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