Prepare all the ingredients

Separate the leaves and the ribs

Make the Bechamel (Click on the picture for the recipe)

Pour into your pan the olive oil and heat. (Never heat a pan without something in, to care about your tools)

Pour your Rainbow chard into the warm olive oil, previously cut into regular slices, put the falls there to avoid wasting anything. Sauté in the pan over medium-low heat, we wish a soft and crunchy texture. Do not burn.

In case you want to put the leaves, cook them separately in a broth of water by adding 1 large tablespoon of flour to avoid the oxidation of your leaves. Do not cook too much, 10 minutes after boiling, please drain and squeeze to remove as much water as possible.

Taste as you season, you can add spices that you like, but do not over cover the taste of your chard, taste now, if your filling is to your taste now it will be better than that when serving it gratin

Pour the preparation into your baking dish

Sprinkle with your best parmesan

Now, pour your Bechamel on the top of the preparation

Put some parmesan cheese on top of the Bechamel so that it gratine your dish perfectly, bake in a hot oven (220°C/450°F) then lower to (180°C/350°F)

Watch your cooking, when the top of the dish is "gratiné", your dish is ready, you can plant the blade of a knife, if it comes out too wet your dish needs a few minutes more, your gratin must not burn on the above. Watch out!

Final: Serve with lettuce heart salad and cherry tomato, seasoned simply salt, pepper, olive oil and balsamic vinegar, add a few grains of fleur de sel on your gratin and black pepper (Very little) to raise the taste of your crust.

Drink Pairing: A fresh local beer, a delicious Whistler Brewing - Lost Lake IPA for me A non alcoholic beer match perfectly also, just choose one local and a bit bitter