Carinthian Potato and Swiss Chard Casserole | Baked with Mountain Cheese

Preheat the oven to 190 °C top/bottom heat. Grease a suitable baking dish with a little unsalted butter.

Peel the mostly waxy potatoes and cut or slice them thinly into approx. 3–4 mm slices. Pre-cook in boiling salted water for about 5–6 minutes, drain, and allow the steam to evaporate briefly.

Thoroughly wash the fresh Swiss chard, shake dry, and separate the stems from the leaves. Cut the stems into thin strips and roughly chop the leaves. Heat the remaining butter in a pan, sauté the chard stems for 3 minutes, then add the leaves and let them wilt. Remove from the heat and season lightly with salt.