3 pounds yellow potatoes, thinly sliced
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 pound Swiss, green or red chard, roughly chopped
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/4 teaspoon nutmeg, grated
3 cups low-fat milk
1/4 cup all-purpose flour
2 garlic cloves
2 sprigs fresh thyme
1 3/4 cups low fat mozzarella cheese, shredded
1 (6 oz) package Jones Dairy Farm Canadian bacon, quartered
Preheat oven to 350°F.
Place potato slices in large pot and fill with cold water, enough to cover potatoes. Place on medium-high heat and bring to boil. Cook for about 8 minutes, until tender. Drain and allow to cool slightly.
Heat large skillet over medium-high heat. Add olive oil and allow to heat through. Stir in onions and garlic and cook, stirring occasionally, until caramelized, about 5 to 7 minutes. Stir in chopped chard, adding a handful at a time, until wilted. Season with 3/4 teaspoon salt, 3/4 teaspoon black pepper and nutmeg. Cook for another minute to develop flavors. Remove from heat and set aside.
Place milk and flour in medium sauce pan and bring to simmer, over medium heat, whisking until flour has dissolved and sauce has thickened. Once thick, remove from heat, discard the garlic and thyme, and stir in half of cheese and remaining salt and pepper.
Place 1/3 of potatoes in bottom of 2-quart shallow baking dish. Top with half of chard and onion mixture (spreading to even layer) and spoon over 1/3 of cheese sauce. Arrange 1/3 of Canadian bacon on top. Repeat with another 1/3 of potatoes, remaining chard and onion mixture and 1/3 of sauce and Canadian bacon. For final layer, top with remaining potatoes, cheese sauce, bacon and remaining shredded cheese.
Bake for about 25 to 30 minutes until bubbly and golden brown on top. Serve warm.