Tired of potatoes? Try this delicious twist on your family's favourite veggie with dinner tonight.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
In small saucepan of boiling salted water, cook potato until tender, 10 to 12 minutes. Drain and let cool for 5 minutes. Thinly slice and overlap in greased 3-cup (750 mL) shallow gratin dish.Meanwhile, in small saucepan, heat butter over medium heat; cook onion and garlic until softened, about 3 minutes. Stir in flour; cook for 1 minute. Whisking constantly, add milk, 1/2 cup (125 mL) at a time. Whisk in cayenne pepper, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruy? and Parmesan cheeses.
Pour 1/2 cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) for 20 to 25 minutes or until bubbly and browned.
Nutritional facts Per serving: about
- Sodium 657 mg
- Protein 21 g
- Calories 475.0
- Total fat 25 g
- Cholesterol 77 mg
- Saturated fat 15 g
- Total carbohydrate 43 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 53.0
- Vitamin A 41.0
- Vitamin C 25.0
