SWISS CHARD AND SWEET POTATO GRATIN RECIPE - (4/5)
Provided by á-43854
Number Of Ingredients 13
Steps:
- 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.
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Rakib Rone
[email protected]I love the pop of color from the Swiss chard in this gratin.
Harry Jackson
[email protected]This is a great dish to serve with roasted chicken or fish.
Wasike Vincent
[email protected]This gratin is perfect for a cold winter night.
Siyabulela Siya
[email protected]I love the crispy breadcrumb topping on this gratin.
Aman Singh
[email protected]This is a great recipe for using up leftover sweet potatoes.
Xema
[email protected]I love that this gratin can be made ahead of time. It's perfect for busy weeknights.
Ali Aslam
[email protected]This is a great recipe for a vegetarian main course. It's hearty and filling, and it's packed with vegetables.
sunita sunita
[email protected]This gratin is so easy to make and it's so delicious! I've made it several times and it's always a hit with my family and friends.
Max Sai
[email protected]I love the combination of sweet potatoes and Swiss chard in this gratin. It's a unique and flavorful dish that I'm sure to make again.
Nwando Mbamalu
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious, and it's sure to impress your guests.
Muhammad Rukhsar
[email protected]I made this gratin for a potluck dinner and it was a huge success! Everyone loved it. I even had people asking me for the recipe. It's definitely a dish that I'll be making again and again.
Esther Esthilo
[email protected]This gratin is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with a simple green salad.
Sanjay Pal
[email protected]I love this recipe because it's a great way to get my kids to eat their vegetables. They love the sweet potatoes and the cheese, and they don't even notice the Swiss chard. It's a win-win!
Fatima “Fatious” Bakali
[email protected]This is one of my favorite gratin recipes. It's so versatile and can be made with a variety of different vegetables. I've made it with spinach, kale, and even Brussels sprouts. It's always delicious!
Benard Kemboi
[email protected]This gratin was so easy to make and it turned out so delicious! I used a combination of red and green Swiss chard, which gave the dish a beautiful pop of color. I also added a bit of chopped bacon to the breadcrumb topping, which added a nice smoky f
Rob Venuto
[email protected]I'm not usually a fan of Swiss chard, but this recipe changed my mind. The sweetness of the sweet potatoes and the creaminess of the Gruyère cheese really complemented the slightly bitter flavor of the Swiss chard. I also loved the crispy breadcrumb
becky bryant
[email protected]This Swiss chard and sweet potato gratin was a delightful surprise! The combination of flavors and textures was perfect. The sweet potatoes were soft and creamy, while the Swiss chard added a slightly bitter note that balanced out the sweetness. The