- Salt, for cooking chard, plus more to taste
- 6 pounds Swiss chard, leaves and stems separated
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- Pepper, to taste
- 1/2 cup Gruyère cheese, shredded
- 1/3 cup Parmesan cheese, grated
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil over high heat, and place a bowl of ice water on the side. Boil the chard leaves until tender. Transfer to the bowl of ice water. Strain well in a colander and chop roughly. Cut the stems into thin slices and set aside.
In a small saucepan over medium-low heat, add 1 tablespoon of the butter, garlic, and stems. Cook the stems until tender; remove and set aside. Add the flour and the remaining butter to the pan and reduce heat to low. Cook, stirring, for 3 minutes, being careful not to brown the butter. Using a whisk, gradually stir in the milk and nutmeg. Cook, whisking, for 3 minutes. With a wooden spoon, add the chopped leaves, cooked garlic, and stems; season with salt and pepper, to taste.
Transfer to a small casserole dish (or individual casseroles if you have them). Sprinkle evenly with the cheeses and bake 6-8 minutes, or until golden brown.