From Francesca Diomede's kitchen in Italy. 
Swiss Chard and Potato Casserole with Crispy Pepper Powder, Feta, and Lemon Zest
Happy Sunday! I'm starting a new challenge with my family and chose Swiss chard to make this delicious layered casserole:
The first layer is thinly sliced raw potatoes, lightly salted, followed by a layer of Swiss chard that's been briefly blanched and sautéed with garlic, olive oil, and crispy pepper powder. The remaining potatoes make up the final layer.
For the batter, I used flour, eggs, water, milk, ground black pepper, crumbled feta, and lemon zest.
Pour the batter over the potatoes, making sure it seeps down the sides, then top with grated Parmesan cheese and bake in a preheated oven for about 30 minutes, covered with aluminum foil.
Remove the foil and bake for another 10 minutes until golden brown. This helps the ingredients meld together and makes everything more flavorful.
And there you have it—enjoy your meal!
Swiss Chard and Potato Casserole with Crispy Pepper Powder, Feta, and Lemon Zest
Happy Sunday! I'm starting a new challenge with my family and chose Swiss chard to make this delicious layered casserole:
The first layer is thinly sliced raw potatoes, lightly salted, followed by a layer of Swiss chard that's been briefly blanched and sautéed with garlic, olive oil, and crispy pepper powder. The remaining potatoes make up the final layer.
For the batter, I used flour, eggs, water, milk, ground black pepper, crumbled feta, and lemon zest.
Pour the batter over the potatoes, making sure it seeps down the sides, then top with grated Parmesan cheese and bake in a preheated oven for about 30 minutes, covered with aluminum foil.
Remove the foil and bake for another 10 minutes until golden brown. This helps the ingredients meld together and makes everything more flavorful.
And there you have it—enjoy your meal!
Open in Cookpad AppSteps
- 1
Prepare all the ingredients.
- 2
Wash the Swiss chard thoroughly. Separate the leaves from the stems. Cut the white stems into 1-inch pieces and the leaves into slightly larger pieces. Keep them separate.
- 3
Boil the stems in lightly salted boiling water for 5-6 minutes, and the leaves for about 2 minutes. Drain well.
- 4
In a saucepan, sauté the sliced garlic in olive oil. Add the Swiss chard, a sprinkle of crispy sweet pepper powder, and cook to let the flavors blend. Taste and adjust salt as needed. Let cool.
- 5
Make the batter by mixing the milk, water, eggs, and flour until smooth and lump-free. Add the crumbled feta, ground black pepper, and a pinch of salt.
- 6
Wash and peel the potatoes, then slice them thinly with a mandoline. Line the springform pan with parchment paper and brush the base with a little olive oil. Arrange half the potatoes in a circular, slightly overlapping pattern. Lightly salt, then add a second layer with the Swiss chard.
- 7
Finish with a third layer of potatoes. Pour the batter over the top, using a spoon to help it run down the sides. Sprinkle the surface with grated Parmesan cheese and bake, covered with aluminum foil, in a preheated oven at 350°F (180°C) for about 30 minutes.
- 8
Remove the aluminum foil.
- 9
Bake for another 10 minutes until golden brown. Release the springform ring and let cool slightly.
- 10
Carefully transfer to a plate using the parchment paper and enjoy.
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