Blanch the plucked nettle leaves for a few seconds in boiling salted water.
Chop finely.
Sauté onion and garlic until translucent, briefly stir in nettle, salt and pepper. Butter a baking dish and line with half of the potatoes cut into flakes.
Pour the nettle mixture on top and cover with the remaining potatoes. Beat the salted eggs, whisk with sour cream and mix in the cubed cheese.
Pour the mixture on the potato and nettle mixture. Bake at about 200° for about 20-30 min.
