Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1 bunch Swiss chard, stems removed and finely diced, leaves roughly chopped
  • 2 tbsp unsalted butter
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1.5 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 0.5 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat butter in a sauté pan over medium heat. Add diced chard stalks and shallots, cooking for 5–7 minutes until tender and translucent. Stir in the minced garlic and chopped chard leaves, sautéing just until the leaves wilt (about 3 minutes). Remove from heat.
  2. In a medium bowl or pitcher, whisk together the heavy cream, Parmesan, thyme, nutmeg, salt, and pepper. Stir in half of the Gruyère cheese.
  3. Grease a 9x13 inch baking dish. Arrange 1/3 of the potato slices in a tight, slightly overlapping layer. Spread half of the sautéed chard mixture evenly over the potatoes. Repeat with another layer of potatoes and the remaining chard. Top with the final layer of potatoes in a decorative concentric circle.
  4. Pour the cream mixture slowly over the potatoes. Sprinkle the remaining Gruyère cheese over the top. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15–20 minutes until the top is deep mahogany gold and the sauce is bubbling.