Smashed Potato and Swiss Chard Casserole

26 Sep

This casserole was one of my favorite healthy meals in a long time.  There was a delightful variation in textures and flavors – the creamy potatoes, crisp peppers, soft tomatoes and crunchy stems of the Swiss chard.  I loved that the dish was lacto-ovo vegetarian, including only a cup of cheese, but packed a punch of flavors that married well together.  It was also extremely colorful.

Don’t worry if you don’t have dill pickle juice laying around to combine with the potatoes, simply season them with salt and reserve a 1/4 cup of liquid from the pot in which you boiled them.  Also feel free to play around with the included vegetables.  I might try a variation on this in the near future that includes hot rather than bell peppers, because I think the starchiness of the potatoes and creaminess of the cheese would cut well against the heat.  I also think another layer of potato on top of the Swiss chard but before the tomatoes would be really delicious.

Smashed Potato and Swiss Chard Casserole

4-5 cups small redskin potatoes, scrubbed clean

1/4 cup brine from refrigerator dill pickles

1 tbs. Brummel & Brown (or butter or preferred butter substitute)

1 tbs. olive oil

2 cloves garlic, minced

1 bell pepper, color of choice, cut into thin strips

1 large bunch Swiss chard, stems included, roughly chopped (yield about 6 cups loosely packed)

1 cup Monterey cheese, shredded, divided (I used 100% grass fed)

1 or 2 large tomatoes, cut into 1/4″ round slices

Kosher salt and freshly cracked black pepper

Non-stick cooking spray

Preheat oven to 350º.

Spray 9″ x 13″ casserole dish with cooking spray.

Bring a pot of lightly salted water to a boil.  Add potatoes and cook 10-15 minutes, or until fork tender.  Drain.  Smash the potatoes to desired consistency using a fork or potato masher, mixing in Brummel & Brown and pickle juice as you go.  I kept ours quite lumpy.  Spread evenly over the bottom of prepared casserole dish.

Meanwhile, heat olive oil in a large sauté pan over medium heat.  Add garlic and bell peppers and sauté 4-5 minutes until crisp-tender.  Add Swiss chard, season with kosher salt and freshly cracked black pepper, and sauté another 3-4 minutes until wilted.  Remove from to a large bowl and mix in 1/2 cup of the cheese.  Transfer to the casserole dish.

Top with slices of tomato.  Season tomato slices with kosher salt and freshly cracked black pepper.  Top with remaining 1/2 cup of cheese.  Cover with tinfoil. [Note:  This can be prepared ahead of time.  I refrigerated my prepared casserole for six hours and removed to sit at room temp for about an hour and a half before serving.]

Transfer to oven.  Bake about 40 minutes.  Remove cover and bake another 10 minutes until cheese begins to brown.

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2 Responses to “Smashed Potato and Swiss Chard Casserole”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Sixteen « Kelseyincleveland's Blog - October 1, 2011

    […] season, and school was really busy for me so I didn’t feel like making elaborate meals.  The smashed potato and Swiss chard casserole used the potatoes, bell pepper, tomatoes, and Swiss chard from week fourteen, CSA garlic, and […]

  2. Steamed Silken Tofu in Mustard Seed and Coriander Broth « Kelseyincleveland's Blog - July 1, 2012

    […] pickle juice?  I’ve used it in potato salad and coleslaw, as a brine for chicken thighs, as seasoning in a vegetarian casserole, and in chicken salad.  But the brine leftover from the pickled red onions I made a few weeks back […]

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