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.
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.
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 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.
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!
- 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
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