Chard gratin

Ingredients:

• 2 - 2.2 kg Swiss chard (6 - 8 large bunches)
• Salt
• 120 g butter
• 1/2 cup flour
• 5 cups whole milk
• Freshly ground black pepper
• Nutmeg
• 2 heads of roasted garlic, peeled and crushed into a paste
• 4 cups freshly grated Parmesan cheese

Preparation:

1. Position a rack in the center of the oven and preheat to 200°C. Bring a large pot of water to a boil.
2. Peel the chard, keeping the leaves whole. Salt the boiling water, add the chard, and let it soften. Cover the pan with a lid. Cook the chard for 10 minutes, cool under cool water in a colander, then drain. Remove any remaining excess liquid with a clean kitchen towel. Chop.
3. Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then pour in the milk. Season with salt, pepper, and freshly grated nutmeg. Add the fried garlic paste. Cook until the sauce thickens, adjusting seasoning to taste.
4. Layer half the greens in a medium baking dish (20-25 cm). Top with half the béchamel sauce and sprinkle with half the cheese. Repeat the layers, finishing with cheese. Bake the gratin until golden brown, 20-30 minutes.