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🍽️ Creamy Potato and Chard Casserole

1092 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 2 garlic cloves
• 1 kg chard
• 1 kg potatoes
• salt
• pepper (from a mill)
• 750 g minced meat
• 2 tbsp oil
• 2 tbsp tomato paste
• 2 tbsp butter
• 3 packets béchamel sauce (250 ml each, ready-made)
• 3 eggs
• 1 tbsp lemon juice
• 70 g grated Gouda

Instructions

1. 1. Peel the onion and garlic and chop them finely.
2. 2. Wash the chard and remove the tough stems.
3. 3. Cut the chard leaves into thin strips.
4. 4. Finely dice the removed chard stems.
5. 5. Bring water with salt to a boil.
6. 6. Boil the chard stems in the salted water for about 5 minutes.
7. 7. Boil the chard leaves in the salted water for 2 minutes.
8. 8. Immediately rinse the cooked chard parts with cold water to stop the cooking process.
9. 9. Let the chard drain well.
10. 10. Parboil the potatoes with skin in salted water for about 15 minutes.
11. 11. Heat oil in a pan.
12. 12. Fry the minced meat crumbly in the hot oil.
13. 13. Stir the tomato paste into the minced meat.
14. 14. Season the minced meat with salt and pepper.
15. 15. Drain the parboiled potatoes.
16. 16. Peel the cooled potatoes.
17. 17. Heat fat in a pan.
18. 18. Sauté the diced onion and garlic in the hot fat.
19. 19. Add the drained chard and sauté it briefly.
20. 20. Slice the peeled potatoes into approx. 1 cm thick slices.
21. 21. Mix the béchamel sauce with the eggs and lemon juice.
22. 22. Season the sauce generously with salt and pepper.
23. 23. Put two-thirds of the potato slices into the baking dish.
24. 24. Put two-thirds of the chard on top of the potato layer.
25. 25. Spread the fried minced meat on top.
26. 26. Cover the filling with the remaining chard.
27. 27. Pour some of the sauce over the layers.
28. 28. Place the remaining potato slices diagonally with a spacing of 3 cm on top.
29. 29. Pour the remaining sauce over the top potato layer.
30. 30. Preheat the oven to 200 degrees.
31. 31. Bake the casserole for approx. 40 minutes in the preheated oven.
32. 32. Sprinkle the cheese over it 15 minutes before the end of the baking time.
33. 33. Finish baking until the cheese is melted.

Nutrition per serving

• kcal: 1092
• Protein: 62 g · Fett/Fat: 67 g · Carbs: 57 g