1¼ hours | 20 min prep      




  1. Heat oven to 400°.
  2. Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
  3. Slice the Chard - Swiss stems & leaves into 1½ inch pieces; wash in cold water; drain but don't dry them.
  4. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the Chard - Swiss, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
  5. Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and Bayleaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, Oregano, Thyme and 1/2 cup of the cheese; remove from heat and discard Bayleaf.
  6. Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.

Spicy Oregano:- Oregano - Cuban, Oregano - Greek, Oregano - Hot & Spicy, Oregano - Italian.

Mild Oregano:- Oregano - Compact, Oregano - Golden, Oregano - Thumbles Gold, Oregano - Variegated.

Thyme:- Thyme - Compact English, Thyme - English, Thyme - Provence, Thyme - Tabor.

Choose your combination of Oregano and Thyme, to suit your taste!  Each plant adds a slightly different flavour - have fun, experiment!!

Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

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