Ingredients:

2-3 potatoes, peeled and quartered
3 tbsp butter (45 mL)
1/2 cup diced onion (125 mL)
1 large clove garlic , minced
1/2 cup all-purpose flour (125 mL) 
3-1/2 cups milk (875 mL)
1/4 tsp cayenne pepper (1 mL)
1/3 cup grated parmesan cheese (75mL)
1 pinch pepper 
1 pinch nutmeg
2/3 cup shredded Gruyère cheese (150 mL) 
5 cups shredded Swiss chard leaves
1 pinch salt

Preparation:

In saucepan of boiling salted water, cook potatoes until tender, 10 to 12 minutes. Drain and let cool for 5 minutes; thinly slice. Overlap in greased 6-cup (1.5 L) gratin dish.  Meanwhile, in saucepan, heat butter over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes.

Stir in flour; cook, stirring, for 1 minute. Gradually whisk in milk, 1/2 cup at a time. Whisk in cayenne, salt, pepper and nutmeg. Reduce heat to low; simmer, whisking occasionally, until thickened, 5-7 mins. Stir in Gruyère cheese.  Pour about half of the sauce over potatoes. Top with Swiss chard, pressing to compact. Pour remaining sauce over top. Sprinkle with Parm. cheese. Bake in 400°F oven until bubbly/browned, 20-25 mins.  Can. Living, Nov10

Serves 4 – Total time: under 45 minutes