Swiss Chard and Sweet Potato Gratin
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Ingredients
12 servings
- 1/4 cup (1/2 stick or 2 ounces) butter
- 1 small onion, finely chopped
- 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
- Pinch of freshly grated nutmeg
- 2 cups heavy cream or whole milk
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon minced fresh thyme
- Fine sea salt
- Freshly ground black pepper
- 1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
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Preparation
Step 1
Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.
Step 2
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.
Step 3
Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.
Step 4
Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Step 5
Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm.
Step 6
Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.
Step 7
Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.
Step 8
Season sauce with salt and pepper.
Step 9
Preheat oven to 400°F. Butter deep 9×13 baking dish.
Step 10
Spread half of sweet potatoes in the prepared baking dish.
Step 11
Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
Step 12
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.
Step 13
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.
Step 14
Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.
Step 15
Sprinkle with the last 1/4 cup of cheese.
Step 16
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.
Step 17
Let stand 10 minutes before serving.
Step 18
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Chef's notes
Swiss chard can be prepped the day before, or you can use pre-washed or frozen spinach as a substitute.
Sweet potatoes can be swapped for thin slices of butternut squash.
Ensure greens are squeezed out well to avoid a 'wet' gratin.
The entire gratin can be made but not baked a day in advance and stored in the fridge.
Reheating advice:
gratins reheat well but take almost as much time to heat through as to bake.
