Boom it's a béchamel!

In  a move that's entirely inappropriate for a weeknight, I made Smitten Kitchen's sweet potato and chard gratin this evening.

 

A rich, garlicky, and creamy béchamel sauce is the base. Gruyére is involved as well.

In my defense, I had been meaning to make this for quite a while because of an influx of CSA sweet potatoes. The bags of chard I had purchased {cheater!} were not going to last me much longer so I just went for it, late dinner time be darned.

And it was delicious as it always has been for us, albeit a dish better suited to an evening with a bit more time.

On that note, we're finishing up some NBA action and gearing up for bed; ¡hasta luego!

xoxo, natty ♥