- 1/2 small onion, finely chopped
- 1 bunch chard
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- 1 garlic clove, crushed
- salt and pepper to taste
- 1/2 large sweet potato, peeled and sliced
- 1 cup cooked white beans (or 1 can, rinsed and drained)
- pinch of grated nutmeg
- 1/2 cup Edam cheese (or Gruyère, Cheddar, or Gouda)
- olive oil (or canola oil) for cooking
- Heat a drizzle of oil in the pan over medium-high heat and cook the onion for a few minutes. Add the chard, sprinkle with salt and pepper, and cook until the chard wilts and there is no moisture left in the pan. Transfer to a bowl, set aside.
- Add the butter and flour to the pan and whisk together to make a roux. Whisk in the milk, then add the garlic and bring to a simmer. Boil for 2 minutes, whisking. Season with salt and pepper and remove from the heat.
- Preheat the oven to 400° F. Spray a baking dish with oil. Spread half of the sweet potatoes in the baking dish. Top with half the beans, a sprinkle of nutmeg, half of the greens mixture, half the cheese, and half the sauce.
- Layer with the rest of the potatoes, beans, greens and sauce, and top with the rest of the cheese.
- Cover with tin foil and bake for about 45 minutes, then take the foil off and bake for another 15 minutes, until Golden and bubbly.
- Let stand 15 minutes before serving.
It is a nice side dish, but it is pretty fabulous on its own, too.
- Serving Size: 4 servings