Purple Potato and Rainbow Chard Stem Gratin
Add potatoes and chard stems, both cooked and sliced, to gratin or other shallow bakeware. Top with bechamel that was started with sautéed shallots and flavored with a little sour cream for tang. Pour and smooth bechamel over vegetables. Top with a little Gruyère or Parmesan cheese. Bake 20-25 at 425F until brown and bubbling. Enjoy!
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