I won’t lie, Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens. I like to chop, wash and dry mine the day before, but if you’re especially in a rush, I see no reason you can’t swap pre-washed (3 pounds) or even frozen spinach (about 5 to 6 cups). I also don’t see why you can’t swap the sweet potato for thin slices of butternut squash but then you will have less of an exuse to say “yam-yam” to the baby over and over again until he laughs.

Finally, if my gratin looks a little “wet” to you, don’t worry, yours — providing you squeeze your greens out well — should not. I just mindlessly baked mine for half the time covered with foil which is not a bad idea for all-potato gratins, not drying enough for greens.

Still searching for what to cook ?

Name: Swiss Chard and Sweet Potato Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1/4 cup butter; 1 small onion finely chopped; 3 pounds Swiss chard leaves and stems separated and both cut into 1-inch pieces; Pinch freshly grated nutmeg; 2 cups heavy cream or whole milk; 2 cloves garlic minced; 2 tablespoons flour; 2 pounds medium red-skinned sweet potatoes (yams) peeled and cut into 1/8-inch thick rounds; 1 tablespoon fresh Italian parsley minced; 1 tablespoon fresh thyme minced; Fine sea salt; Freshly ground black pepper; 1 1/4 cups Gruyére cheese coarsely grated

Find the most delicious recipes here

INGREDIENTS

1/4 cup butter
1 small onion ; finely chopped
3 pounds Swiss chard ; leaves and stems separated and both cut into 1-inch pieces
Pinch freshly grated nutmeg
2 cups heavy cream ; or whole milk
2 cloves garlic ; minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams) ; peeled and cut into 1/8-inch thick rounds
1 tablespoon fresh Italian parsley ; minced
1 tablespoon fresh thyme ; minced
Fine sea salt
Freshly ground black pepper
1 1/4 cups Gruyére cheese ; coarsely grated

Servings

INSTRUCTIONS

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.

NOTES

Alert editor

Swiss Chard and Sweet Potato Gratin

1/4 cup butter
1 small onion finely chopped
3 pounds Swiss chard leaves and stems separated and both cut into 1-inch pieces
 Pinch freshly grated nutmeg
2 cups heavy cream or whole milk
2 cloves garlic minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams) peeled and cut into 1/8-inch thick rounds
1 tablespoon fresh Italian parsley minced
1 tablespoon fresh thyme minced
 Fine sea salt
 Freshly ground black pepper
1 1/4 cups Gruyére cheese coarsely grated

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (227g)
Recipe Makes: 12 Servings

Calories: 135
Calories from Fat: 103 (76%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.5g
Cholesterol 37.3mg		11 %
Sodium 664.6mg		23 %
Potassium 465.3mg		12 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 5.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 135

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe