Potato and Savoy Cabbage Casserole with Feta

Summary

Ingredients

• 1 savoy cabbage
• 800 g potato (s), waxy
• salt and pepper
• 1 onion (s)
• 1 clove garlic
• 50 g bacon, streaky
• 2 tablespoons oil
• 150 g cheese, rated (Emmentaler)
• 250 g feta cheese
• 250 ml Cremefine for cooking

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Instructions

1. Cut the savoy cabbage into strips and blanch in boiling salted water for about 3 minutes. Peel the potatoes, cut into slices and also blanch them in boiling salted water for about 3 minutes.
2. Finely dice the onion, garlic and bacon and sauté in 1 tablespoon oil. Add the savoy cabbage and fry briefly.
3. Grease a baking dish with 1 tablespoon of oil and layer the potato slices alternately with savoy cabbage, crumbled feta and Emmentaler. Season each layer with salt (a little!) And pepper. Finish with a layer of Emmentaler and pour the Cremefine over everything.
4. Bake in the oven at 180 degrees for about 35 minutes.