John Myers
Potato and Chard Casserole
The perfect potato and chard casserole recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 4 leaves Swiss chard
- 1 Onion
- 150 g Kassler
- 150 ml Cream
- 1 Egg
- Salt, pepper, nutmeg; curry
- Grated cheese
- Pre-cook the potatoes, let them cool, peel and cut into slices. Wash the chard thoroughly and cut into fine strips, including the stalks. After peeling, cut the onion into fine cubes.
- Heat some oil in a large pan and fry the onion until translucent. Add the chard, let it collapse a little and then steam it through. If necessary add water. To taste. Cut the smoked pork into fine strips. Mix with the chard.
- Place half of the potatoes in a buttered casserole dish with Swiss chard on top. Cover with the remaining potatoes. Whisk the cream with the egg and spices. Pour over casserole.
- Bake in a preheated oven (180 degrees fan oven) for about 30 minutes. Then sprinkle with cheese and bake for another 10-15 minutes.
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