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This Swiss chard and sweet potato gratin has tons of veggies, but still has that tender, cheesy vibe that screams comfort food. #swisschard #sweetpotato #vegetarian #entree

Swiss Chard and Sweet Potato Gratin

This swiss chard and sweet potato gratin is filled with vegetables and cheese, making it a perfectly hearty vegetarian entree worthy for any meal.
Course Brunch, Dinner, Lunch, Main Course
Cuisine American, French
Keyword butter, cheese, egg-free, garlic, gratin, herbs, milk, onion, sweet potatoes, swiss chard, thyme, vegetarian
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6 people
Calories 202 kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 large onion finely chopped
  • 1 1/2 pounds Swiss chard leaves and stems separated and both cut into 1" pieces
  • pinch of grated nutmeg
  • 1 cup whole milk
  • 1 garlic clove minced
  • 1 tablespoon all-purpose flour
  • 4 medium sweet potatoes peeled and cut into 1/8” thick rounds and tossed with 1/2 teaspoon salt
  • 1 tablespoon minced fresh thyme
  • 1/2 cup coarsely grated cheese ie Gruyére, mozzarella, parmesan, etc

Instructions

  1. Cook onion in 1 tablespoon butter in a pot over moderately low heat, stirring, until softened. Add chard stems and nutmeg; cook, stirring, until vegetables are tender, about 8 minutes. Increase the heat and add the leaves in large handfuls, stirring, until all of the greens are wilted. Season with salt. Transfer the greens to a colander and press out liquid.

  2. Simmer milk and garlic in small saucepan; keep warm. Melt 1 tablespoon butter over moderate heat and stir in flour. Cook, whisking, for 1 minute, then slowly whisk in milk and boil, whisking, 1 minute. Season with salt.

  3. Spread half of potatoes in a greased 8x8" baking dish. Sprinkle with some of the herbs and cheese. Distribute half of greens over cheese, then more herbs and cheese over it. Pour half of sauce over then continue with remaining sweet potatoes, herbs, cheese and then greens and herbs. Pour remaining sauce over, pressing vegetables slightly to submerge. Sprinkle with remaining cheese.
  4. Bake at 400F for 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Recipe Notes

From Smitten Kitchen.

You can sub in 1 teaspoon dried thyme in place of the fresh thyme. You can sub in other cheeses, but pick something flavorful.