Potato and chard vegetables in yogurt sauce

Ingredients for 2 servings:

• 400 g potato(s), waxy
• 300 g chard, stems and leaves. More if desired
• 1 shallot(s)
• 1 tbsp butter
• ⅛ liter broth, granulated
• 200 ml yogurt, 10%
• Salt
• pepper
• some nutmeg
• 1 tbsp flour
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Tastes great on its own, but also goes well with pan-fried meat

Peel the potatoes and cut into ½ cm thick slices. Cut the chard stalks into approximately 2 cm long pieces. Finely chop the shallot. Chop the chard leaves and set aside. Heat the butter and sauté the shallot until translucent. Add the potatoes and chard stalks and sauté briefly while stirring. Pour in the stock and yogurt and season with salt, pepper, and nutmeg. Bring to a boil briefly, then cover and simmer over low heat for 15 minutes. Stir the flour and milk until smooth and after 15 minutes add to the potatoes, along with the chard leaves and everything else. Simmer uncovered for 10 minutes. Stir occasionally. Season to taste. Tip: The yogurt can be replaced with crème fraîche.