Summary

Ingredients

• 1 ½ kg potato (s)
• 200 g onion (s)
• 1 kg Swiss chard
• 1 liter milk
• 80 g butter
• 50 grams flour
• 250 g whipped cream
• 80 g mustard, sweet
• 20 g mustard, medium hot
• 1 tablespoon thyme, fresh, chopped
• 150 g cheese, Gouda, medium-aed
• salt
• pepper from the grinder
• Oil for the mold

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Instructions

1. Boil the potatoes, drain, steam, peel and let cool. Finely dice the onions and sauté in 3/4 the amount of butter. Dust with the flour and sauté briefly. Gradually add the milk, stir until smooth and cook over medium heat for about 30-40 minutes. Pour the cream into the sauce, bring to the boil and strain. Stir in mustard, season with salt and pepper.
2. Clean the chard, cut off the leaves and briefly blanch in salted water. Immediately immerse in ice water. Drain and cut into strips. Cut the stalks into fine strips and sauté in the remaining butter, mix with the leaves and season with salt and pepper. Cut the potatoes into slices.
3. Grease a refractory dish well. Layer some of the potatoes like a roof tile, put the Swiss chard on top, sprinkle with a little thyme and cover with sauce. Continue like this until all the ingredients are used up. The last layer should be potatoes. Sprinkle with cheese and bake in the preheated oven at 190 ° degrees (gas 2-3, convection 170 ° degrees) on the 2nd shelf from the bottom for 40 minutes.