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Recipe

Swiss Chard and Fontina Potato Pie

Servings: 5 to 8

Inspired by the Italian potato pie called gatto di patate, this dish features panko-dusted, Parmesan-flavored mashed potatoes that hold a layer of sautéed chard and creamy fontina cheese. It makes a great Thanksgiving side dish or even a vegetarian main.

Ingredients

For the filling

  • 1 Tbs. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 large bunch Swiss chard, stemmed and finely chopped (about 11 oz.)
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 8 oz. fontina, coarsely grated (about 2 cups)

For the pie

  • 2-1/2 lb. russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
  • Kosher salt
  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1/2 cup plain panko
  • 1/2 cup heavy cream
  • 2 large eggs, beaten
  • 1-1/2 oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 115
  • Sodium (mg): 1040
  • Carbohydrates (g): 30
  • Fiber (g): 3
  • Sugar (g): 2
  • Protein (g): 15

Preparation

Make the filling

  • Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the chard and garlic, and cook, tossing occasionally, until wilted and the moisture has evaporated, about 6 minutes. Season to taste with salt and pepper, and set aside.

Make the pie

  • In a large saucepan, cover the potatoes by 1 inch with well-salted water. Bring to a boil over high heat, then lower to a simmer. Cook the potatoes until tender, about 15 minutes. Meanwhile, coat the bottom and sides of a 9-inch springform pan with 1 Tbs. of the butter, then cover evenly with 1/4 cup of the panko.
  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Drain the potatoes well, and return them to the pot to steam, about 2 minutes. Add 2 Tbs. of the butter, the cream, eggs, Parmigiano, 1-1/2 tsp. salt, and 1/4 tsp. pepper, and mash thoroughly.
  • Spread half of the mashed potatoes evenly in the prepared pan. Cover with 1 cup of the fontina, followed by the chard mixture and the remaining fontina. Top with the remaining potatoes, and smooth the top with a silicone spatula.
  • Sprinkle the surface with the remaining 1/4 cup panko, and dot with the remaining 1 Tbs. butter. Bake until the top is golden-brown and the center is very hot, about 45 minutes. Let cool for 5 minutes before running a paring knife around the edge to release the pan. Cut into wedges and serve with a green salad, if you like.

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