Spinach, Swiss Chard, & Sweet Potato Gratin

IMG_1238

My husband’s side of the family does not support a sweet potato side dish on the Thanksgiving table, but who can resist sweet potatoes covered in cheese and greens? It was pretty too. In my opinion, gratins have it all. 🙂 This one had a nice balance between the indulgence (béchamel sauce and cheese), sweetness (sweet potatoes), and healthiness (greens). The sweet potatoes were thinly sliced, so they cooked relatively quickly as well. Nice. This recipe was adapted from Smitten Kitchen.

Yield: Serves 12

  • 1 cup (about 5 ounces) coarsely grated Gruyére cheese
  • freshly ground black pepper
  • coarse salt
  • 1 to 2 tablespoons fresh thyme
  • 1 to 2 tablespoons minced fresh Italian parsley
  • 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds (I used a mandolin)
  • 2 tablespoons all-purpose flour
  • 4 garlic cloves, minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • pinch of freshly grated nutmeg
  • 2 pounds spinach (I used pre-washed small leaf but not baby spinach)
  • 1 large bunch Swiss chard, about 1 pound, leaves and stems separated, stems reserved for another use and leaves cut into 1-inch slices
  • 1 yellow onion, finely chopped
  • 1/4 cup (1/2 stick or 2 ounces) butter
  1. Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Increase heat to moderately high and add nutmeg followed by large handfuls of greens, stirring, until all are wilted. Season with salt and pepper then transfer greens to a large colander (over a large bowl) to drain well and press out liquid with back of a large spoon.
  2. Make sauce: Combine cream, 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. Whisking constantly, bring to a boil and continue to cook roux, whisking, one minute. Then, slowly whisk in warm cream/milk and boil, whisking, for one additional minute. Season sauce with salt and pepper.
  3. Assemble gratin:Preheat oven to 400°F (on convection). Butter deep 9×13 baking dish (or spray with cooking spray).
    • 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 another 1/4 cup of cheese.
    • Top with the remaining greens, salt, pepper and herbs.
    • Pour the remaining béchamel 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.
  4. Bake gratin for about 35 minutes, until golden and bubbly, and most of the liquid is absorbed. Cover with foil and bake an additional 10 minutes. 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.

One Year Ago:

Two Years Ago:

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Spinach, Swiss Chard, & Sweet Potato Gratin

  1. Great flavors going on in your gratin, the colors are just amazing with the cheese and the greens? Gorgeous!

  2. Love it Josette :). Yumm and comforting! Do check my latest post for a holiday give away :).

  3. This sounds like a wonderful side dish!

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

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,023 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: