Swiss Chard
Swiss Chard au Gratin
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 of a small bay leaf (optional)
Pinch of ground mace (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups milk
3 to 4 cups steamed Swiss chard leaves and stems, well drained and excess water squeezed out
1 or 2 hard boiled eggs, sliced (optional)
3/4 cup breadcrumbs tossed in melted butter or olive oil, to taste
Cook onion in butter until tender, about 5 minutes. Stir in flour and cook for 1 minute. Add bay leaf, mace, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove bay leaf.
Place half the chard in a layer on the bottom of an oven proof dish; pour over 1/2 of the hot milk mixture. Add a layer of sliced eggs, if desired. Add remaining chard and sauce. Top with a layer of breadcrumbs and melted butter. Bake at 350 degrees F. until heated sauce bubbles and top is golden, about 30 minutes.
Serves 4.