Potato gratin with chard

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• 750 g chard
• salt water
• 6 cloves garlic
• 250 ml cream
• 250 ml milk
• 50 g hard cheese, e.g. Parmesan or Pecorino
• nutmeg
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash the chard and cut the stems and leaves separately into pieces. Boil the stems and leaves in salted water until soft, then drain the water and let the chard cool. Once cooled, finely chop the chard and season with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Peel the potatoes and cut into 2 mm thick slices. Crush the garlic cloves and bring to a boil along with the sweet cream and milk. Add the potato slices to the mixture, season with nutmeg, salt, and pepper, and cook covered for about 8 minutes. Meanwhile, grease a baking dish with butter and finely grate the hard cheese. Place a layer of potato slices on the bottom of the baking dish, then the chard and more potato slices on top. Pour the cream and milk mixture over the casserole and sprinkle everything with the hard cheese. Bake in the oven for about 25 minutes until crispy and golden brown. The liquid should be almost completely thickened. It’s an excellent side dish to fried fish and meat. It also tastes good as a simple main course.