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Potato and chard gratin

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Ingredients for 3 servings:

  • 2 heads of chard, only the green leaves
  • 3 large potatoes
  • 2 garlic cloves
  • 2 eggs
  • 150 g yogurt
  • 50 ml milk
  • 200 g sheep’s cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With sheep’s cheese

Peel the potatoes and cut into approximately 1 cm thick slices. Boil in salted water until tender. Remove the green parts of the chard from the stems and chop very finely (a mincing knife works best). Crush the garlic cloves and mix with the chopped chard. Sauté the chard in a little water. Mix the eggs with the yogurt and milk. Place the potatoes at the bottom of a baking dish, add half of the feta cheese, and then layer the chard on top. Place the remaining feta cheese on top of the chard and pour the egg and yogurt mixture over everything. Bake at 225°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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