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.
Finely dice the onion, garlic and bacon and sauté in 1 tablespoon oil. Add the savoy cabbage and fry briefly.
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.
Bake in the oven at 180 degrees for about 35 minutes.