Peel the potatoes and cut into approx. 1 cm thick slices. Cook in salted water until cooked. Separate the greens from the chard from the stalks and chop very finely (works very well with a chopping knife). Crush the garlic cloves and mix with the chopped chard. Braise the chard in a little water. Mix the eggs with the yogurt and milk.
Place the potatoes in a baking dish at the very bottom, put half of the sheep cheese on top and layer the chard on top. Put the rest of the sheep`s cheese on top of the chard and pour the egg-yoghurt milk over everything.