1 bunch (about 1 lb.) Swiss chard
4 med. sized baking potatoes
1/4 lb. melted butter
3 eggs, slightly beaten
1/4 c. milk
1 1/2 tsp. garlic salt
1/2 tsp. pepper
2 tbsp. minced onion
1/2 c. grated Parmesan cheese

Wash chard under running water and pat dry. Cut stems out of each leaf; slice stems into 1/4" pieces and place in a large bowl. Stack leaves and cut across in 1/2" strips; add to stems. Scrub potatoes and slice into 1/8" slices (6 to 7 cups); set aside about 1 1/2 cups to go on top of the casserole mixture, stir, and set aside.

Use about 3 tablespoons of the butter to generously grease a shallow 2 quart baking dish. Add remaining butter to chard mixture, stir and set aside.

Line bottom of casserole dish with a layer of sliced potatoes to cover. Top with a layer of Swiss chard.

Beat together eggs, milk, garlic salt and pepper, minced onion and cheese.

Pour half of the egg mixture evenly over contents of dish. Top with another layer of potatoes. Pour over remaining egg mixture. Sprinkle with an extra tablespoon of grated cheese, if desired.

Spray top of casserole with olive oil spray to keep it moist.

Bake at 375°F for 45 minutes or until top is lightly browned.