Preheat oven to 425F. In a large saute pan melt 1 Tbsp. butter over medium heat. Add the Swiss chard and cook for 1 min. until starting to wilt. Add the garlic and season with salt and pepper. Cook until there is no liquid left.

With a 1/2 Tbps. of butter, butter 9x12" casserole dish. Place in one third of the potatoes, salt and pepper this layer then add a third of the cheese and half of the bacon. Place the Swiss chard in an even layer on top. Top with another one third of the potatoes and salt and pepper this layer. Sprinkle on another one third of the cheese followed by the remaining back bacon. Add the last of the potatoes. Pour over the chicken broth. Season again with salt and pepper. Top with the remaining cheese. Dab on the last Tbsp. of butter.

Cover the casserole with aluminum foil, you can refrigerate now for a few hours or place in the oven for 15 min. Remove the foil and continue to bake for 30 min. or until the top is golden brown and the potatoes are fork tender. Let stand for 2-3 min. before serving.