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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. Ingredients:
1 potato, peeled (about 5 ounces/150 grams) |
2 tablespoons butter |
1/4 cup diced onion |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1 3/4 cups milk |
1/4 teaspoon cayenne pepper |
1/2 teaspoon dry mustard |
1 pinch salt, pepper, ground nutmeg |
1/3 cup gruyere cheese, shredded |
3 tablespoons parmesan cheese, grated |
2 1/2 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.
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