Potato Swiss Chard Casserole

Ingredients

• 1 large onion
• 2 Garlic cloves
• 1 kg Swiss chard
• 1 kg potatoes
• Salt
• Pepper (freshly ground)
• 750 g mixed minced meat
• 2 tbsp oil
• 2 tbsp Tomato paste
• 2 tbsp butter
• 3 packets béchamel sauce (250 ml each, ready-made)
• 3 eggs
• 1 tbsp Lemon Juice
• 70 g grated Gouda

Instructions

1. 1.

   Peel and finely dice onion and garlic. Clean Swiss chard, wash, remove stems. Cut leaves into thin strips, dice stems finely. Blanch stems in boiling salted water for about 5 minutes, leaves for 2 minutes; cool in ice water, drain.

2. 2.

   Parboil potatoes with skins on in salted water for about 15 minutes.

3. 3.

   Brown minced meat in hot oil until crumbly.

4. 4.

   Add tomato paste, season with salt and pepper.

5. 5.

   Drain potatoes, peel. Sauté onion and garlic in hot fat. Add Swiss chard to soften. Slice potatoes into ~1 cm thick rounds. Whisk béchamel sauce with eggs and lemon juice; season well with salt and pepper.

6. 6.

   Layer first two-thirds of potato slices, two-thirds of Swiss chard, then minced meat in a baking dish. Cover with remaining Swiss chard. Pour some sauce over the layers. Arrange remaining potato slices diagonally spaced 3 cm apart on top. Pour remaining sauce over them. Bake in preheated oven at 200°C for about 40 minutes.

7. 7.

   15 minutes before finishing, sprinkle Gouda cheese on top and bake until golden.

8. 8.