1¼ hours | 20 min prep      

SERVES 6

Gratin

• 2 tablespoons butter, softened
• 2 tablespoons fresh breadcrumbs
• 1/4 cup fresh breadcrumbs
• 1 lb Chard - Swiss 'Bright Lights'
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• fresh ground pepper, to taste

Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups low-fat milk
• 1/3 teaspoon salt
• 1 Bayleaf
• 1/8 teaspoon nutmeg
• 2 tablespoons finely chopped fresh Oregano
• 2 teaspoons finely chopped fresh Thyme
• 1 cup grated gruyere cheese

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!!