Sweet Potato and Swiss Chard Gratin

This delightful Sweet Potato and Swiss Chard Gratin recipe takes sweet potatoes to a savory and elegant level, making them the star of the dinner plate. To balance the sweetness of the sweet potatoes, we paired them with earthy and bitter Swiss chard, sautéed with shallots, garlic, thyme, and butter. Layered in a gratin dish and infused with a combination of water, wine, and cream, the sweet potatoes cook evenly and develop a welcome richness. The gratin is then finished with a luscious Parmesan cheese topping, creating a dish that is both comforting and sophisticated.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 shallots, minced
• Salt and pepper
• 2 pounds Swiss chard, stemmed and cut into ½-inch-wide strips
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• ⅔ cup heavy cream
• ⅔ cup water
• ⅔ cup dry white wine
• 3 pounds sweet potatoes, peeled and sliced ⅛ inch thick
• 2 ounces Parmesan cheese, grated (1 cup)

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and adjust the oven rack to the middle position.
2. In a Dutch oven, melt the butter over medium-high heat. Add the minced shallots and 1 teaspoon of salt, and cook until the shallots soften (about 2 minutes). Stir in the Swiss chard and cook until wilted (approximately 2 minutes). Then, add the minced garlic, thyme, and ¾ teaspoon of pepper, and cook until fragrant (about 30 seconds). Transfer the mixture to a separate bowl.
3. To the now-empty pot, add the heavy cream, water, wine, and 1 teaspoon of salt. Bring the mixture to a simmer over medium-high heat. Once it simmers, remove the pot from the heat and cover it to keep the mixture warm.
4. Begin assembling the gratin: shingle half of the sliced sweet potatoes evenly at the bottom of a 3-quart gratin dish (or 13 by 9-inch baking dish). Next, spread the wilted chard mixture evenly over the potatoes, and then layer the remaining sweet potatoes on top. Pour the cream mixture evenly over the layered vegetables.
5. Cover the gratin dish with aluminum foil and bake it for 45 minutes.
6. Remove the foil, sprinkle the grated Parmesan cheese evenly over the gratin, and continue baking until the gratin turns golden brown and nearly all the liquid has evaporated (approximately 45 minutes more).
7. Allow the gratin to cool for 10 minutes before serving. This brief resting period ensures that the flavors settle and the gratin sets.

TIPS:

• Selecting Sweet Potatoes and Swiss Chard: Choose sweet potatoes with a firm texture and vibrant orange color. For Swiss chard, look for fresh, crisp leaves with no wilting. Removing the stems from the chard before cutting it into strips ensures a tender and flavorful gratin.
• Balancing Sweetness: The combination of sweet potatoes and Swiss chard strikes a balance between the natural sweetness of the potatoes and the earthy bitterness of the greens. The sautéed shallots, garlic, and thyme add depth and complexity to the flavors.
• Layering the Ingredients: Layering the sliced sweet potatoes and Swiss chard evenly in the gratin dish ensures that each bite contains a perfect blend of both ingredients.
• Infusing with Cream and Wine: The mixture of cream, water, and dry white wine is poured over the layered vegetables, providing a rich and flavorful base for the gratin. This also helps the potatoes cook evenly and develop a creamy texture.
• Covering the Gratin: Cover the gratin with aluminum foil for the first half of baking to allow the sweet potatoes to cook through thoroughly. Removing the foil during the last phase of baking ensures that excess liquid evaporates, and the Parmesan cheese topping browns beautifully.

Serve this savory and elegant Sweet Potato and Swiss Chard Gratin as a scrumptious side dish or a satisfying main course, perfect for any special occasion or a comforting family dinner. Enjoy the wholesome flavors and the delightful creaminess of this gratin with your loved ones!