John Myers
Ingredients for 4 servings:
- 500 g waxy potatoes
- 3 leaves of chard
- 5 medium-sized eggs, hard-boiled
- 200 ml sweet cream
- 5 tomatoes (cocktail tomatoes)
- 2 shallots, chopped
- 2 cloves garlic, crushed
- Salt and pepper, black
- e.g. chopped parsley
- ½ pinch nutmeg, grated
- oregano
- 50 g cheese
- 5 crackers (salt crackers), crumbled
- oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
The spiced-up version of potato gratin
Peel and dice the potatoes. Sauté half of the shallots (or onions) and garlic in a little oil. Add the diced potatoes and cook until golden brown, then set aside. Cut the chard leaves into bite-sized pieces, quarter the cherry tomatoes, and fry both with the remaining onions and garlic in a little oil. Add the potatoes, mix well, and stir in the cream. Add the seasonings and simmer briefly. Chop 4 hard-boiled eggs and add them. Stir everything well and pour into a baking dish. Arrange the last sliced egg on top, sprinkle with the cheese and crushed crackers. Bake until golden brown and enjoy. Delicious with fish or turkey, but also delicious on its own.
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