boiled peeled potatoes finely cut.
Sauté chopped onion and garlic as desired, add blanched chard with enough dill, mix well, fry a little, then extinguish with in about whipped cream.
Layer the chard alternately with the potatoes in a greased gratin dish (in each case, if you like, add cheese in between), sprinkle with grated cheese and gratinate in the oven.
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