Swiss Chard Gratin

Lille's Note:

From Canadian Living, Make It Tonight feature, February 2008. Can be served as a vegetarian main dish for 2 or as a side dish for 4-6 servings. I used Cheddar instead of Gruyere, Gouda would probably also work well.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 1 potato , peeled (about 5 ounces/150 grams)
• 2 tablespoons butter
• ¼ cup diced onion
• 1 garlic clove , minced
• ¼ cup all-purpose flour
• 1 ¾ cups milk
• ¼ teaspoon cayenne pepper
• ½ teaspoon dry mustard
• 1 pinch salt , pepper, ground nutmeg
• 1⁄3; cup gruyere cheese , shredded
• 3 tablespoons parmesan cheese , grated
• 2 ½ cups swiss chard , shredded

Directions:

1. In a small saucepan of boiling salted water, cook potato until tender, 10-12 minutes. Alternatively, cook potato in microwave until tender. Let cool for 5 minutes. Slice thinly and overlap in a greased small shallow gratin (casserole) dish.
2. In a small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in the flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup at a time. Whisk in cayenne pepper, mustard, salt, pepper and nutmeg to taste. Reduce heat to low; simmer, whisking occasionally, until thickened, 5-7 minutes. Stir in Gruyere and Parmesan cheeses.
3. Pour 1/2 cup of sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in a 400 F oven for 20-25 minutes or until bubbly and browned.