Swiss Chard and Sweet Potato Gratin
Photo © Deb Perelman
- 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
- Produce
- Italian parsley, fresh (1 tablespoon)
- Onion, small (1)
- Red-skinned sweet potatoes, medium (2 pounds)
- Thyme, fresh (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Flour (2 tablespoons)
- Garlic cloves (2)
- Nutmeg (1 Pinch)
- Sea salt, Fine (1)
- Dairy
- Butter (1/4 cup)
- Gruyere cheese (1 1/4 cups)
- Heavy cream or whole milk (2 cups)
- Other
- 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 12, 2009 (3 years ago).
41 people saved this recipe.
