Potato Swiss Chard Gratin

Ingredients

• 1 kg new potatoes
• Salt
• 500 g swiss chard (1 stalk)
• 1 onion
• 2 Garlic cloves
• 2 tbsp oil
• 50 g almond sticks
• white pepper from the mill
• 30 g Butter
• 20 g flour
• 250 ml milk
• 250 ml clear broth (instant)
• 150 g raclette cheese
• 100 g gourmet mushroom cheese
• butter (for the dish)

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for 25 minutes. Then drain and peel.

2. 2.

   Clean and wash swiss chard. Roughly chop the leaves and finely slice the stems. Peel and dice onion and garlic. Heat oil in a large pot. Roast almonds until golden brown. Add onions and garlic and sauté until translucent. Add swiss chard, cover, and simmer for 8-10 minutes. Season sparingly with salt and pepper.

3. 3.

   For the sauce, melt butter and stir in flour. Deglaze with milk and broth, whisk, and let it thicken briefly. Grate raclette cheese. Cut gourmet mushroom cheese into small pieces. Add 100 g raclette cheese and the gourmet mushroom cheese to the béchamel sauce and melt while stirring. Season with pepper.

4. 4.

   Slice potatoes. Butter a baking dish. Layer half of the potato slices, add swiss chard on top, then finish with remaining potato slices. Pour cheese sauce over each layer. Sprinkle remaining cheese on top. Bake in oven at 200°C (fan: 180 / gas: level 3) for about 30 minutes.