Swiss Chard Gratin

2 lbs. (12-16 stems with leaves) ruby, green, or rainbow chard, stems sliced and leaves cut into 1" ribbons
4 T. butter, plus extra for greasing dish
1 onion, halved and sliced
1/4 c. unbleached all-purpose flour
2 c. milk
1 c. grated Gruyere cheese
Salt and freshly ground black pepper
1/4 c. dried bread crumbs

Bring a large pot of salted water to a boil. Add the chard stems and cook for 2 minutes. Add the leaves and continue to cook for 1 minute. Drain well.

Preheat the oven to 350 degrees. Grease a 1-1/2-qt. casserole or 9 x 13" baking dish with butter.

Melt the butter over medium heat in a medium saucepan. Add the onion and saute until soft, about 3 minutes. Whisk in the flour to form a paste. Whisk in the milk and bring to a boil. Reduce the heat and stir in the cheese. Season with salt and pepper and remove from the heat. Fold in the chard.

Transfer the chard mixture to the prepared casserole dish. Sprinkle the bread crumbs on the top.

Bake for 25-25 minutes, until the sauce is bubbling and the top is browned. Serve hot.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 164.