Chard, White Bean and Sweet Potato Gratin
1 onion, chopped
2 bunches chard, leaves and stems separated and cut into 1-inch pieces
2 T. butter
2 T. flour
2 c. milk
2 garlic cloves, crushed
salt and pepper
1 large sweet potato, sliced thin
2 c. cooked white beans
1 c. Gruyere, cheddar, or Gouda cheese
Cook onion in oil for about 5 minutes. Add chard and sprinkle with salt, and cook until chard wilts and there is no moisture left in the pan. Transfer to a bowl.
Add the butter and flour to the skillet and whisk together to make a paste. Whisk in the milk, then add the garlic and bring to a simmer. Boil for 2 minutes, whisking; season with salt and pepper and remove from heat.
Preheat oven to 400. Grease baking pan. Spread half of the sweet potatoes in the baking dish. Top with half the beans, a sprinkle of nutmeg, salt and pepper, half the greens mixture, half the cheese, and half the sauce. Repeat layers.
Cover and bake about 45 minutes, then uncover and bake 15 minutes, until golden and bubbly. Let stand 15 minutes before serving.