2 bundles of chard
2 tsp butter
2 tsp AP flour (can be GF)
Scant 1 cup of whole milk
1 clove garlic
1 pinch nutmeg
1/2 cup grated cheese
1/2 cup breadcrumbs (can be GF)
Preheat oven to 375F.
Blanch the stalks from the chard in water for 5 minutes. Add the leaves for a moment.
Drop into ice water, drain and squeeze excess water out.
Make a roux from butter, flour and milk.
Add nutmeg, salt and pepper, garlic and the cheese.
Line gratin dish with chard, pour sauce over it and cover with breadcrumbs.
Bake for 20 minutes and serve warm.