Potato Swiss Chard Gratin

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 Swiss chard and remove leaves from stems keeping them separate. Chop the stems into 1/4-inch dice and roughly chop leaves. Measure out the rest of the ingredients.

In an oven safe skillet add 1 tablespoon of olive oil on medium heat. Sauté the Swiss chard stems for 4-5 minutes. Next add in the Swiss chard leaves sauteing until leaves are wilted, about 2 minutes.

Next add in potato water, cream cheese and parmesan stirring until cheese is melted and everything is combined.

Next add drained boiled potatoes to the mixture gently stirring just until combined.

Top with grated mozzarella and asiago cheeses 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!