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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.


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


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.


Rate or Review

Reviews (4 reviews)

  • BONZIJ | 01/26/2020

    I've tried every version of this PIE and can't rave about it more. I didn't find it salty - but then I don't salt the pototoes until they are mashed. Thumbs up on comforting food no matter what time of year you make it!!

  • TheJet | 10/23/2019

    Loved the entire idea of this recipe! Made it for my husband and me as a test - only complaint is that with two cheeses - it's too salty! Need to cut back on the added salt to make it palatable. Maybe I overdid it when cooking the potatoes (well salted water?)...just be careful with salt. Very good vegetarian dinner with a salad.

  • user-4811830 | 10/19/2019

    I've made other potato pies that I really like, and I was excited for this, in part because it's vegetarian. It's not more than the sum of its parts--it's cheese, potatoes, and kale. I think if I were to make it again, I'd add bacon. Or even sausage. I might try the sausage version of this, but this one just didn't do it for me.

  • Rummour | 09/29/2019

    Wonderful recipe, works well as a main luncheon dish or as a great side dish

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