John Myers
Ingredients for 2 servings:
- 400 g potatoes
- 1 chard, cleaned and the stems and leaves cut into fine strips
- 2 onions, diced
- 1 clove(s) garlic, squeezed
- 2 tbsp pumpkin seeds or sunflower seeds
- 100 g sheep’s cheese, crumbled
- some oil
- 1 tbsp butter
- 1 tbsp flour
- 250 ml milk, more if needed
- 1 tbsp vegetable broth, instant
- 1 pinch(s) nutmeg, grated
- some salt
- possibly water
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Boil the potatoes with their skins on until tender, peel, and slice. While the potatoes are cooking, prepare the vegetables and sauce. Sauté the diced onions in a little oil, add the sliced chard, crush the garlic over the onion, season with salt, and sauté gently, stirring occasionally. The chard shouldn’t get too soft. For the béchamel sauce, melt the butter in a saucepan, add the flour, and whisk for 2-3 minutes. Deglaze with the milk, stir in the vegetable stock and grated nutmeg, and add salt to taste. If the sauce is too thick, thin it with a little milk or water. Layer the potato slices in a greased baking dish, top with the chard, pour the sauce over it, and scatter the pumpkin seeds. Finally, scatter the crumbled feta cheese over the casserole. Bake in a preheated oven at 200°C (top/bottom heat) for about 25-30 minutes, until the feta cheese is lightly browned. Instead of pumpkin seeds, you can also use sunflower seeds or leave out the seeds altogether.
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