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If prepping the Swiss chard is too time-consuming, using 5 or 6 cups of frozen spinach would be a good shortcut - just be sure to squeeze out excess water!
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Ingredients
For 12 Serving(s)
swiss-chard-and-sweet-potato-gratin
- 1/4 c butter
- 1 onion
- 3 lb Swiss chard
- 2 c whole milk
- 2 clv garlic
- 2 T flour
- 2 lb sweet potatoes
- 1 T minced parsley
- 1 T minced fresh thyme
- salt
- pepper
- 5 oz gruyere cheese
Swiss Chard and Sweet Potato Gratin Directions
- In a large, heavy pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring, until tender. Add the chopped chard stems, nutmeg, and salt and pepper and cook, stirring, until the vegetables are tender but haven’t begun to color, about 8 minutes. Raise the heat to medium-high, and in batches, add the chard leaves and cook, stirring, until wilted. Add salt and pepper to taste, and place the greens in a colander. Use the back of a spoon to press out the liquid, and leave in colander to drain.
- In a small saucepan over medium-low heat, stir together the cream (or milk) and the garlic. Bring to a simmer and reduce heat to very low to keep warm. In a medium, heavy saucepan over medium heat, melt the remaining 2 tablespoons butter. Stir in the flour. Cook, whisking, for one minute, then slowly whisk in the cream and garlic mixture from the other pot. Bring to a boil and cook, whisking constantly, for 1 minute. Sprinkle with salt and pepper and set aside.
- Preheat oven to 400F. Butter a deep 9x13 casserole dish. Arrange half of the sweet potatoes in the dish. Season with salt and pepper and a quarter of the minced herbs and 1/4 cup of the grated cheese. Layer half of the greens on top, then add more salt, pepper, a quarter of the herbs, and another 1/4 cup of grated cheese. Pour half of the prepared bechamel (cream sauce) over the layers, then layer on the remaining sweet potatoes, some more salt and pepper, some more of the herbs, some of the cheese and the rest of the greens, then more salt, pepper, and the last of the herbs. Pour the rest of the bechamel over the gratin, and press down with the back of a spoon to make sure they’re well coated. Sprinkle the last of the grated cheese on top.
- Bake until golden and bubbling and most of the liquid is absorbed, about 1 hour. Allow to rest for 10 minutes before serving.