Ingredients

• 1 potato (5 oz/150 g), peeled and quartered
• 2 tbsp (30 mL) butter
• ¼ cup (60 mL) diced onion
• 1 clove garlic, minced
• ¼ cup (60 mL) all-purpose flour
• 1-1/4 cups (425 mL) milk
• ¼ tsp (1 mL) cayenne pepper
• Pinch each salt and pepper
• Pinch ground nutmeg
• ⅓ cup (75 mL) shredded Gruyère cheese
• 3 tbsp (45 mL) grated Parmesan cheese
• 2-1/2 cups (625 mL) shredded Swiss chard

Directions
1 In small saucepan of boiling salted water, cook the 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.

2 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, ¼  cup (125 mL) at a time. Whisk in cayenne, salt, pepper and nutmeg. Reduce heat to low and simmer, whisking occasionally, until thickened, 5 to 7 minutes. Stir in Gruyère and Parmesan.

3 Pour ¼ cup (125 mL) sauce over potato. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Bake in 400°F (200°C) toaster oven or oven until bubbly and browned, 20 to 25 minutes.

Makes 2 servings.

PER SERVING: about 475 cal, 21 g pro, 25 g total fat (15 g sat. fat), 43 g carb, 3 g fibre, 77 mg chol, 657 mg sodium. % RDI: 53% calcium, 16% iron, 41% vit A, 25% vit C, 25% folate.

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Excerpted from Canadian Living: Make It Tonight by The Canadian Living Test Kitchen © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.