Sweet Potato and Swiss Chard au Gratin

SONY DSC

A great buffet side, this is a make-ahead candidate.  Prep it the night before, pop it in the oven an hour before you’re ready to serve and let it sit for 15 minutes before putting it out to keep it from being overly sloppy.  A great spring dish, it’s also deeply satisfying winter comfort food. Brookside Gardens March 12, 2014.

¼ C (½  stick or 2 ounces) butter
1 small onion, finely chopped
1 head Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 C heavy cream, half and half or whole milk, heated
1 garlic clove, minced
2 T flour
1 pound (about 3 medium) red-skinned sweet potatoes (garnet/jewel), peeled and cut into 1/8-inch thick rounds
1 T minced fresh thyme or 1 t dried
Fine sea salt
Freshly ground black pepper
1¼ C (about 5 ounces) coarsely grated Swiss or Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 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 5 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.

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 400F.  Spread half of sweet potatoes in a 9×9 or oval baking dish. Sprinkle with salt, pepper, a ½ teaspoon of thyme and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese and add another 1/4 cup of the cheese over it. Pour half of bechamel sauce over then continue with the remaining sweet potatoes, 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 covered for about 45 minutes, then uncovered for another 15 minutes, to lightly brown the top. Let stand 10 minutes before serving. Serves 4-5.

Advertisements

One thought on “Sweet Potato and Swiss Chard au Gratin

  1. Not requiring a prescription, the Anabolic steroids can be easily purchased online.
    ) Asus will provide a cross-ship option that offers the customer the least amount of
    system downtime, the company said. We realize the importance of
    being honest and offering good service.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s