City Palate

The Wine and Beer Issue - May June 2017

Squash, Sweet Potato and Swiss Chard Gratin
Sept/Oct 2010

Squash and chard paired with yams make a version of scalloped potatoes with soul. You won’t have leftovers.

canola or olive oil

1 small onion, finely chopped

2 bunches of Swiss chard, rinsed, leaves and stems separated and both cut into 1-inch pieces

2 T. butter

2 T. flour

2 c. milk

2 garlic cloves, minced

1 medium dark-fleshed sweet potato, peeled and cut into 1/8-inch thick slices

1 small butternut squash, peeled and cut into 1/8-inch thick slices

freshly grated nutmeg, to taste

salt and pepper, to taste

1 c. coarsely grated gruyère, old cheddar or aged gouda cheese

Heat a drizzle of oil in a heavy skillet set over medium-high heat and cook the onion for a few minutes, until soft. Add the chard, 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.

To make the sauce, add the butter and flour to the skillet and stir them together to make a paste. Whisk in the milk, then add the garlic and bring to a simmer. Cook for 2 minutes, whisking often; season with salt and pepper and remove the sauce from the heat.

Preheat the oven to 400°F and spray a 9”x13”
(or similarly sized) baking dish with nonstick spray. Layer half of the sweet potato and squash slices in the baking dish. Sprinkle with nutmeg, half the chard, about half the cheese and half the sauce. Layer with the rest of the potatoes, squash and chard, then pour over the rest of the sauce. Top it all with the remaining cheese.

Cover the dish with foil and bake the gratin for about 45 minutes, then remove the foil and bake for another 15 minutes, until golden and bubbly. Let stand 10 minutes before serving. Serves 6 to 8.



Vegetables and Salads