Chard Gratin Tonight

After last weekend's adventure at Ferme du Sart, I set out to use all the veggies collected... Washing was already a lot of work but I didn't give up. So here's what we enjoyed this week : chard soup with the green parts, leek and potatoes quiche, and today it's chard gratin with the white part of the veggie...

It's simple to prepare. After cleaning and taking out all the stringy part, I cooked it around ten minutes in boiling water. Then prepared a creamy bechamel where I added salt, pepper, nutmeg and grated emmental cheese, then mix the chard and the bechamel and cook everything in the oven until it's crispy and golden.