Summary

Ingredients

• 500 g Swiss chard
• salt
• 1 teaspoon vinegar
• 500 g potato (s)
• Caraway seed
• 1 cup sour cream
• 2 egg (s)
• pepper
• 200 g cheese (Emmentaler), rated
• 4 tablespoon breadcrumbs
• 30 g butter

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Instructions

1. Clean and wash the chard, strip the green from the stalks and chop. Cut the stems into strips. Cook the stems in boiling salted water with the vinegar for 10 minutes, then add the leaves and cook for another 3 minutes.
2. Wash potatoes. Cook in boiling salted water with caraway seeds for 20 minutes, drain, peel and cut into slices.
3. In a flat gratin dish, first put the potato slices, then the drained chard. Mix the sour cream, eggs, salt, pepper and half of the cheese and pour over the casserole. Mix the rest of the cheese with the breadcrumbs and spread over the top.
4. Cover with flakes of butter and bake in a preheated oven at 225 ° (fan oven 200 °) for 25 minutes.