Swiss chard stems au gratin

Serves : 6 people

Preparation : 20 minutes

Cooking : 20 minutes

Ingredients

1 chard We'll only use the stalks (or chard stems), but save the leaves for other recipes, such as chard leaf pie!
2.1 cup of oat milk Its pleasant, nutty flavor and light texture will balance out the already very creamy taste of the butter and cheese
1 ¾ oz of butter
1 ¾ oz of flour For a gluten-free dish, try chickpea flour (which has a fairly neutral taste and is high in protein), rice flour, or corn flour
3.5 oz of County
1 ¾ oz of Parmesan
salt, pepper
nutmeg

Instructions

Rinse and cut the Swiss chard stalks into pieces a few centimeters long.

Steam the Swiss chard stems or boil them in water for 15 minutes.

Meanwhile, prepare the béchamel sauce: start by warming the milk.
In another saucepan, mix the butter and flour over low heat until a smooth paste forms.

Increase the heat slightly and gradually stir in the milk, stirring constantly.
Season with salt and pepper, and add the nutmeg.
Remove from heat after 10–15 minutes.

Preheat the oven to 180°C (gas mark 6).
Place the Swiss chard ribs in a baking dish, cover with the béchamel sauce, and toss to coat.

Grate the Comté and Parmesan cheese over the dish, then bake for 20 minutes.