Swiss Chard and Potato Casserole Recipe

Turn your oven on to 400F. Dice the bacon and place in a large sauce pot. Turn the heat on to medium low and render the fat out, stirring occasionally. Turn the heat to medium to crisp the bacon for a few minutes. Remove the bacon to a paper towel with a slotted spoon.

Wash the chard thoroughly and trim the ends off. Separate the stems from the leaves. Finely dice the stems and add to the bacon fat along with the onion. Cook until nice and soft. Meanwhile slice the mushrooms. When the onion and chard are soft remove to a plate, if there is at least a tablespoon of fat left great, if not add a tablespoon of the oil. Add the mushrooms to the pot. Cook until nice and browned, add back in the onions and chard as well as the leaves, roughly chopped. Cook until wilted. Sprinkle the flour on top, cook for 3 minutes, stirring. Then add the white wine. Allow it to simmer, until reduced by half. Stir in the milk and bring to a simmer. Allow to simmer for 5 minutes. Slowly add the grated cheddar over the next 5 minutes. Taste for seasoning and adjust. Stir in the grated potato and transfer to a baking dish. Cook for 1 hour.