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Chard and Potato Casserole
This casserole is perfect for guests. The potatoes and the chard deliver some great flavors. Just look at how wonderful the casserole turned out.
The best thing about this casserole is that it’s dairy-free — it’s suitable for any meal. I ate it at lunch and even at dinner. I make it a day in advance, it only makes the casserole better.
The chard adds so much flavor to it, too. Want to hear a secret? I don’t cook the chard in advance, I add it to the bowl as is. All you need is 1 bowl, a spoon, mix and pop it in the oven — an effortless chard casserole.
Thousands of people make it on Rosh Hashanah.
English cake pan
Ingredients:
A package of chard leaves (large leaves)
2 medium potatoes, grated and squeezed
1 medium sweet potato, grated
3 eggs
1 medium onion, finely chopped
1/4 bunch of chopped parsley
2 tablespoons oil for batter
100 g flour (3/4 cup)
1/2 teaspoon black pepper
1 teaspoon salt
Preparation:
1.) Preheat the oven to 180C°/356°F and grease the pan.
2.) Preheat a pan on medium heat with 2 tablespoons of oil. Fry the onion until it turns golden and transfer to a bowl. I only use the green part of the chard. Chop and add it to the onion.
3.) Add the rest of the ingredients and mix until a smooth mixture.
4.) Transfer to the pan, flatten evenly and bake for about 45 minutes.
