Swiss Chard Casserole with Potatoes
- 1 size onion
- 2 garlic
- 36 ounces Swiss chard
- 36 ounces potatoes
- freshly ground peppers
- 26 ounces mixed Ground meat (i.e. beef, turkey, lamb)
- 2 tablespoons vegetable oil
- 2 tablespoons Tomato paste
- 2 tablespoons butter
- 10 ounces Béchamel sauce
- 3 eggs
- 1 tablespoon lemon juice
- 2 ½ ounces grated Gouda
Peel and finely chop the onion and garlic. Rinse the chard and remove the stems. Cut the chard into strips and dice the stems. Blanch the stems for about 5 minutes in boiling salt water for about 2 minutes. Add the chard. Blanch and drain well.
Peel the potatoes and boil in salt water for about 15 minutes.
Cook the meat in hot oil until crumbly.
Add the tomato paste and season with salt and pepper.
Drain and peel the potatoes. Saute the onion and garlic in hot oil. Add the chard and saute. Slice the potatoes. Mix the bechamel sauce with the eggs and lemon juice. Season with salt and pepper.
Layer 2/3 of the potatoes. 2/3 of the chard and the meat in a greased baking dish. Cover with the remaining chard. Pour the sauce between each layer. Layer the remaining potatoes on top. Cover with the remaining sauce. Bake for about 40 minutes at 200°C / 400°F. 15-minutes before the end of baking, sprinkle with the cheese. Finish baking, remove from the oven and serve.