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Swiss Chard and Sweet Potato Gratin
Savor the delightful layers of our Swiss Chard and Sweet Potato Gratin, a dish that beautifully marries the sweet, earthy flavors of sweet potatoes with the vibrant, slightly peppery notes of fresh Swiss chard. Baked to golden perfection, this gratin is enveloped in a rich, creamy sauce infused with fragrant garlic and fresh thyme, and is topped with a decadent crust of Gruyère and Parmesan cheese. Perfect as a side dish or a hearty vegetarian main, this gratin not only warms the heart but also nourishes the soul, making it a quintessential comfort food for gatherings and family dinners. This dish pays homage to the French tradition of gratin, where layers of vegetables and creamy sauces combine for a sumptuous experience.
Ingredients
- Sweet potatoes
- 2 large, thinly sliced
- Swiss chard
- 1 bunch, stems removed and leaves chopped
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Gruyère cheese
- 1 cup, grated
- Parmesan cheese
- 1/2 cup, grated
- Heavy cream
- 1 cup
- Milk
- 1/2 cup
- Fresh thyme
- 2 teaspoons, chopped
- Salt
- to taste
- Black pepper
- to taste
- Olive oil
- 2 tablespoons
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the chopped Swiss chard leaves to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- In a greased 9x13 inch baking dish, layer half of the sliced sweet potatoes evenly across the bottom.
- Spread half of the Swiss chard mixture over the sweet potatoes, followed by half of the grated Gruyère and Parmesan cheese.
- Repeat the layering process with the remaining sweet potatoes, Swiss chard mixture, and cheeses.
- In a saucepan, combine the heavy cream, milk, chopped thyme, salt, and pepper. Heat gently over medium heat until hot but not boiling, stirring occasionally to combine the flavors.
- Carefully pour the hot cream mixture over the layered sweet potato and Swiss chard in the baking dish, ensuring even coverage.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
- Allow the gratin to cool for a few minutes before serving to let the layers set.
- This dish pairs beautifully with a fresh green salad or roasted vegetables for a complete meal.
Tips
- For added depth of flavor, consider incorporating a pinch of nutmeg into the cream mixture.
- If you prefer a lighter version, you can substitute half of the heavy cream with additional milk or a plant-based milk.
- Feel free to experiment with different cheeses, such as Fontina or smoked Gouda, for a unique twist.
Dietary Information
Servings: 6 Dish Type: Side Dish / Main Course Prep Time: 20 minutes Cook Time: 45 minutes Calories: 350 Fat: 22g Carbs: 30g Protein: 10g Sodium: 400mg Sugar: 5g
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