Ingredients:

• 2 Tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 medium yellow onion, finely chopped
• 5 medium potatoes
• Freshly ground pepper to taste
• 1 bunch Swiss chard, thick stems discarded and leaves coarsely chopped (about 4 cups)
• 1 cup grated Jarlsberg or other white cheese

Directions:

• Preheat oven to 350 degrees F
• Heat 1 Tbsp of butter and the olive oil in a 10-inch cast iron skillet.
• Add the garlic and onion and cook over medium heat for 5 minutes or until onion is translucent.
• Remove from heat and arrange a third of the potatoes in a single layer in the skillet
• Sprinkle with salt and pepper and top with a third of the Swiss chard leaves.
• Sprinkle a third of the cheese over the chard.
• Repeat layers twice more in the same way, ending with the cheese.
• Cut the remaining Tbsp of butter into small pieces and dot them over the cheese.
• Cover tightly with aluminum foil and bake until the potatoes are easily pierced with the tip of a knife, 1 1/4 to 1 1/2 hours.
• Slice wedges and serve.