Summary

Ingredients

• 1 kg potato (s)
• 1 onion (s)
• 40 g butter
• 40 grams flour
• 800 ml milk
• 800 g Swiss chard
• Lemon juice
• salt and pepper
• 100 ml cream
• 2 tablespoon mustard
• 100 g cheese (Gruyère), rated

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Instructions

1. Clean the potatoes and cook them with the skin in salted water for approx. 20 minutes until just soft. Peel the potatoes and let them cool.
2. Finely chop the onion and sauté briefly in the butter. Dust with the flour and sauté briefly while stirring. Pour in the milk in smaller quantities and stir the liquid until smooth. Let the sauce simmer over low heat for about 30 minutes.
3. Cut off the stalks of the chard and cut everything into fine strips. In a sufficiently large pan, bring the salted water to the boil with a little lemon juice. Blanch the chard leaves and stalks in it for 3 - 4 minutes. Drain the water and rinse the chard in cold water and then let it drain. Season with salt and pepper.
4. Cut the potatoes into slices and season them as well.
5. Pour the cream into the sauce and bring it to the boil. Pour the sauce through a fine sieve and squeeze all the liquid through with the back of a spoon. Stir in the mustard and season with salt and pepper.
6. Preheat the oven to 200 ° C top / bottom heat. Layer the potatoes and chard alternately in a greased gratin dish. Baste the sauce over and over again between the layers. Finally sprinkle the cheese on top and bake in the oven for 40 minutes.