A rustic, hearty dish for the whole family. As seen on Expresso Morning Show or Afternoon Express, SABC3.
400 g Swiss chard, cleaned and chopped
150 ml flaked almonds
500 g potatoes, peeled and thinly sliced
375 ml Clover cream
5 ml crushed garlic
3 sprigs of thyme
3 ml ground nutmeg
3 ml salt
100 g Clover feta black pepper, crumbled
100 g (250 ml) Tussers cheese, grated
Fresh thyme for garnishing
Wilt Swiss Chard over heat.
Pat very dry with kitchen paper.
Spoon into ovenproof dish, followed by almonds and potatoes, finishing off with slightly overlapping potatoes.
Bring cream, garlic, thyme and nutmeg to the boil.
Simmer for 15 minutes.
Remove thyme and season with salt.
Add cheeses and stir.
Pour over vegetables.
Bake in preheated oven of 180°C for 1 hour until potatoes are tender.