Swiss Chard and Sweet Potato Gratin

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

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. In a greased 9x13 inch baking dish, layer half of the sliced sweet potatoes evenly across the bottom.
5. Spread half of the Swiss chard mixture over the sweet potatoes, followed by half of the grated Gruyère and Parmesan cheese.
6. Repeat the layering process with the remaining sweet potatoes, Swiss chard mixture, and cheeses.
7. 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.
8. Carefully pour the hot cream mixture over the layered sweet potato and Swiss chard in the baking dish, ensuring even coverage.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
11. Allow the gratin to cool for a few minutes before serving to let the layers set.
12. This dish pairs beautifully with a fresh green salad or roasted vegetables for a complete meal.