Swiss Chard and Sweet Potato Gratin
from Julie Van Rosendaal
This brings traditional scalloped potatoes up a notch. Flavourful sweet potatoes and chard baked with cheese makes a delicious, dense side dish. Adapted from smittenkitchen.com.
canola or olive oil, for cooking
1 small onion, finely chopped
2 bunches of Swiss chard, leaves and stems separated and everything cut into 1-inch pieces
2 T. butter
2 T. flour
2 c. milk
2 garlic cloves, crushed
1 large dark-fleshed sweet potato, peeled and thinly sliced
pinch freshly grated nutmeg
salt and pepper
1 c. coarsely grated gruyère, old cheddar or gouda cheese
Heat a drizzle of oil in a heavy skillet set over medium-high heat and cook the onions for a few minutes. Add the chard (if you rinse the leaves first, they should have an ideal amount of moisture still clinging to them), sprinkle with a bit of salt and cook until the chard wilts and there’s no moisture left in the pan. Transfer to a bowl.
Add the butter and flour to the skillet and whisk together to make a paste. Whisk in the milk, then add the garlic and bring the mixture to a simmer. Boil for 2 minutes, whisking; season with salt and pepper and remove from the heat.
Preheat the oven to 400°F. Spray a baking dish with nonstick spray. Spread half of the sweet potatoes in the baking dish. Sprinkle with nutmeg, salt, pepper, half of the greens mixture, about half the cheese and half the sauce. Layer with the rest of the potatoes, the rest of the greens, the rest of the sauce, and top it all with the rest of the cheese.
Cover the dish with foil and bake the gratin for about 45 minutes, then take the foil off and bake for another 15 minutes, until golden and bubbly. Let stand 15 minutes before serving. Serves 6.