- 2 bunches mustard greens, trimmed, washed and blanched
- 4 Tbs. butter
- 4 Tbs. flour
- 2 1/2 cups milk
- 2 minced shallots
- 1 sprig fresh thyme
- 4 oz. cambozola cheese, crumbled
- 1 baguette, thinly sliced, oiled seasoned and toasted
- freshly grated nutmeg
- ground cayenne pepper
- salt and pepper to taste
Preheat oven to 375 degrees F. Butter a two-quart gratin or casserole dish, set aside. In a large saucepan, melt butter over medium high heat. Whisk in flour and cook and whisk for 3 minutes. Stir in shallots and sprig of thyme. Slowly whisk in milk and then cambozola cheese, nutmeg, cayenne, salt and pepper. Taste for seasoning.
Make a layer of baguette slices in the bottom of the buttered gratin dish. Top that with blanched and squeezed-dry mustard greens. Pour milk mixture all over the top. Bake for 45 minutes until bubbling.