Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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 (6 reviews)

  • CherieNelson | 12/11/2021

    This recipe has been hanging on my fridge since it first came out in the magazine and finally got around to making it this week. This is so good. I will be making it again SOON!

  • sautestef | 11/12/2021

    Made this tonight as a test for possible Thanksgiving side dish and it was a big hit! I used some smoked gouda I had with the fontina and it really gave it a nice light smoky flavor too. I would add a little rosemary next time. It lends itself to lots of variations- roasted peppers, mushrooms, ... I did not find it too salty.

  • 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!!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.