Roasted Swiss Chard & Potato Cake

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We actually like Swiss Chard, but I know quite few people are not fans.  I tried this recipe with our most recent bunch of Swiss Chard from our farm.  It is layered potatoes, cheese and tender greens and makes a lovely skillet cake.  Arthur and I both decided it was a keeper.

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
3 medium russet, white, or yellow finn potatoes, thinly sliced (no need to peel)
Salt and pepper to taste
1 bunch Swiss chard, leaves coarsely chopped, chop the stems and keep separate
1 cup grated Jarlsberg or Gruyere cheese (or whatever you have available)

Preheat oven to 350°F. Heat butter and oil in a (10-inch) seasoned cast iron skillet over medium heat. Add garlic, onions and chard stems, cook until onions are translucent, about 5 minutes. Spread out vegetables evenly in the bottom of the skillet and remove skillet from heat.
Arrange a third of the potatoes in a single layer on top of the vegetables in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the chard leaves and scatter a third of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.

Cover skillet tightly with a lightly oiled piece of aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 1/4 hours. Gently remove foil then return skillet to the oven and bake until cheese is bubbling and browned on top, about 15 minutes more. Set aside to let rest briefly, then slice into wedges and serve.

Adapted from Whole Foods website

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