Ingredients

• 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

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Instructions

1. 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.
2. 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.