Potato Swiss Chard Gratin

I harvested some fresh Swiss chard from the garden and made a side dish that’s one of my husband’s all-time favorites. It’s rich, creamy, and packed with cheesy goodness—featuring four types of cheese, tender potatoes, and vibrant Swiss chard. Perfect for the holidays or any cozy dinner!

Preheat oven to 400 degrees F. Peel and dice Yukon Gold potatoes and place them in a pot of water that just covers them. Bring to a boil, boiling them till fork tender. Reserve 1/2 cup of the potato water for the sauce, the starchy water will help make the sauce super creamy!

Wash the Swiss chard, separating the leaves from the stems. Dice the stems into 1/4-inch pieces and roughly chop the leaves.

Grate 1/4 cup each of Parmesan, mozzarella, and Asiago cheese, then measure 4 ounces of cream cheese and set it aside.

In an oven safe skillet add 1 tablespoon of olive oil on medium heat. Sauté the Swiss chard stems for 3-4 minutes.

Next add in the Swiss chard leaves sauteing until leaves are wilted, about 2 minutes.

Add in 1/2 cup of potato water, cream cheese, and parmesan, stirring until the cheese is melted and everything is combined.

Add the boiled, drained potatoes to the mixture, stirring gently until just combined.

Top with grated mozzarella, asiago, and cracked pepper. Bake until cheese is melted and golden brown, approximately 12-15 minutes.

Allow to cool for a few minutes then serve. Enjoy!