Swiss chard casserole with potatoes

Ingredients for 4 servings:

• 800 g potatoes
• 1 tbsp caraway seeds
• 2 onions
• 5 garlic cloves
• 500 g chard, leaves only
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• 2 cups of cream
• 250 g sheep’s cheese
• 150 g cheese, grated (Emmental)
• olive oil
• salt and pepper
• oregano
• basil
• Parsley

Instructions

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

Peel the potatoes and cut them into 1 cm thick slices and cook them in salted water with the caraway seeds. Layer them in a greased casserole dish. Heat the olive oil in a pan and briefly sauté the peeled and finely chopped onions and the peeled and finely chopped garlic cloves. Blanch the chard, roughly chop it, and add it to the onions, sautéing for 3-4 minutes. Season to taste with salt, pepper, nutmeg, and cayenne pepper, then pour in the cream. Spread the chard evenly over the potatoes and sprinkle with the crushed feta cheese. Sprinkle with the Emmental cheese. Bake the casserole in a preheated oven at 180-200 degrees Celsius until golden brown. Remove from the oven and sprinkle with the sorted, washed, and finely chopped herbs.