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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Dusty DustU
[email protected]This gratin was a disappointment. It was dry and overcooked.
Paules Shevanyenga
[email protected]The gratin was good, but it wasn't anything special. I wouldn't make it again.
Ikonikboy12 Alex
[email protected]I found this gratin to be bland. It needed more seasoning.
Nicolette Cowdrey
[email protected]This gratin was a bit too rich for my taste. The cheese sauce was very heavy.
Polash Rana
[email protected]I'm not a huge fan of Swiss chard, but I really enjoyed this gratin. The sweet potatoes and cheese sauce balanced out the bitterness of the chard nicely.
Godfred Edii
[email protected]This is the best Swiss chard gratin I've ever had! The sweet potatoes and Swiss chard are a perfect combination, and the cheese sauce is to die for.
Md Eusup
[email protected]This gratin was delicious! I made it for a dinner party and everyone loved it. It was easy to make and looked very impressive.
Shishir Roy
[email protected]I followed the recipe exactly and it turned out perfectly. The gratin was creamy, cheesy, and packed with flavor. I will definitely be making this again and again.
sahabi Hossin
[email protected]This dish was a hit with my family! Even my picky kids loved it. The gratin was easy to make and didn't take too long. I would definitely recommend it.
Shohan Mia
[email protected]I'm not usually a fan of Swiss chard, but this gratin changed my mind! The flavors all worked so well together, and the cheese sauce was amazing. I'll definitely be making this again.
Chris Spielman
[email protected]This Swiss chard and sweet potato gratin was an absolute delight! The combination of flavors and textures was perfect. The sweet potatoes were tender and slightly caramelized, while the Swiss chard added a nice bitterness that balanced out the sweetn