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onion gratin of Swiss chard

Here is a recipe found in the blog of an AMAP South-eastern France. Other recipes are available at:
http://laroustide.over-blog.com/

-Ingredients 2 bunches Swiss chard-50 g of grated cheese, 1 / 4 c. coffee-ground nutmeg 1 / 4 c. Coffee-Salt and pepper Mornay poivreSauce-25 g salted butter-1 c. of flour-150 g grated cheese-250 ml of lukewarm milk, 1 egg yolk

Wash chard. Cook the chard (ribs and / or leaves) to water (or steam) for 15 to 20 minutes for leaves and 20 to 30 minutes to the coast. Drain the leaves and then the Swiss chard, depending on cooking time and cut into morceaux.Dans a saucepan, a Mornay sauce (bechamel sauce added at the end of an egg yolk and cheese grated). Add nutmeg. Salt and poivrez.Déposez the chard in a casserole dish. Pour sauce over chard. Top with grated cheese, salt and pepper. Sprinkle with paprika and let brown in the oven about 20 minutes at 210 ° C.
My suggestions ... You can replace the 150 g per 100 g of grated Roquefort without nutmeg. Use only the coasts of the chard and prepare savory muffins with the chard leaves.