4 Cheese, Italian Sausage, Potato & Swiss Chard Casserole

Preheat oven to 400 degrees F. You will need a 9X13 inch baking dish. Peel and dice Yukon gold potatoes and boil in enough water to just cover them. When draining the potatoes, reserve 3/4 cup of the potato water for the sauce. Using the starchy potato water will make the casserole cheese sauce super creamy. Set potatoes aside.

Shred and grate mozzarella, asiago and parmesan cheese. Cut up the cream cheese into cubes, as this will help it to melt faster once it's in the skillet. Set cheese a side.

Just harvested some Rainbow Swiss chard from the garden, which will be perfect in this casserole. Wash and dry Swiss chard leaves. Separate the leaves from the stems. Chop the stems into 1-inch pieces and roughly chop the leaves.

In a large skillet on medium heat add sausage. If you are using sausage links, remove them from their casings. Cook sausage until no longer pink. Drain off fat.

Add Swiss chard stems to the sausage, sautéing until softened, approximately 3-4 minutes.

Next add in Swiss chard leaves, sauteing until the leaves have wilted.

Next add in the reserved potato water, stirring until combined.

Add grated parmesan cheese and cubed cream cheese, stirring until combined. Salt and pepper to taste. Cook until sauce has slightly thickened.

Pour mixture into a 9X13 inch baking dish and sprinkle with mozzarella and asiago cheeses. Top with fresh cracked pepper. Bake for approximately 30-40 minutes or until golden brown.

Allow to cool for 15 minutes.

Serve and enjoy!