Recipe for gratin from chard with garlic and пармезаном. 
Time:45 minutes Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 – 2.2 kg. chard (6 – 8 large bunches)
- Salt
- 120 g butter
- 1/2 tbsp. flour
- 5 tbsp. whole milk
- Freshly ground black pepper
- Nutmeg
- 2 heads of baked garlic, peeled and crushed into a paste
- 4 tbsp. freshly grated parmesan cheese
Recipes with similar ingredients: chard, flour, milk, nutmeg walnut, garlic, parmesan cheese
Recipe preparation:
- Place the grid in the center of the oven and preheat it to 200 ° C. Bring a large pot of water to a boil.
- Peel the chard, keeping the leaves intact. Salt boiling water, add the chard and let it soften. Cover the pan the lid. Cook the chard for 10 minutes, cool under cool water in in a colander, then dry. Remove remaining excess fluid clean kitchen towel. Chop.
- Meanwhile, melt the butter in a saucepan with medium temperature. Stir in the flour and cook for 1 minute, then pour milk. Season with salt, pepper and freshly grated nutmeg. Add the fried garlic paste. Cook the sauce until thickened, season to taste.
- Lay out half the greens in a medium baking dish (size 20 – 25 cm.). Top with half the bechamel sauce and sprinkle with half the cheese. Repeat the layers, ending with cheese. Bake gratin until golden brown, 20 – 30 minutes.
