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.
BAKED SWEET POTATO AND CARROT GRATIN
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
- In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
- Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
- Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.
SWISS CHARD AU GRATIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
- Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
- Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
- Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.
SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN
Categories Garlic Leafy Green Side Bake Christmas Thanksgiving High Fiber Casserole/Gratin Quinoa Sweet Potato/Yam Winter Christmas Eve Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
- Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
- While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
- In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
- In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
- While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
- Reduce temperature to 350°.F.
- When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
- With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
- Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.
GRATIN OF SWEET POTATOES
Provided by Florence Fabricant
Categories casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
- Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
- Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.
POTATO AND SWISS CHARD GRATIN
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Provided by Elaine Louie
Categories casseroles, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
- In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
- Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
- Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 22 grams, Sodium 771 milligrams, Sugar 5 grams, TransFat 0 grams
DANIELLE'S SWEET POTATO GRATIN (FROM OTTO LENGHI)
This comforting dish was created by Danielle Postma, who is now back home in South Africa running her own blossoming food business, Moema's. We would have loved to take some credit for Danielle's success but she actually had it all before coming to Ottolenghi. Danielle's big personality and warmth make everybody fall in love with her in an instant, She has a natural gift for presentation and, like herself, her food constantly smiles. This d sh is simple but effective, due to the way the potatoes are arranged in the baking dish. You can prepare everything a day in advance and have it ready in the fridge to just pop in the oven, The sage can be replaced with thyme, or you could use both. Make sure you choose orange-fleshed sweet potatoes (as opposed to the paler variety).
Provided by john wellington
Categories Yam/Sweet Potato
Time 1h25m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C./Gas Mark 6, Wash the sweet potatoes. (do not peel them) and cut them into discs 5mm thick. A mandolin is best for this job but you could use a sharp knife.
- In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish by taking tight packs of them and standing them up next to each other. They should fit together quite tightly so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish. Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes. Remove the foil and pour the cream evenly over the potatoes, Roast, uncovered, for a further 25 minutes. The cream should have thickened by now. Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft.
- Serve immediately, garnished with sage, or leave to cool down. In any case, bringing the potatoes to the table in the baking dish, after scraping the outside clean. will make a strong impact.
Nutrition Facts : Calories 380.4, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 1293.4, Carbohydrate 42.6, Fiber 6, Sugar 8.3, Protein 4.6
More about "swiss chard and sweet potato gratin recipes"
SWISS CHARD AND SWEET POTATO GRATIN - DELICIOUS NOT …
From deliciousnotgorgeous.com
Reviews 4Category Brunch, Dinner, Lunch, Main CourseCuisine American, FrenchTotal Time 2 hrs 15 mins
- 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.
- 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.
- 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.
- Bake at 400F for 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
SWISS CHARD AND SWEET POTATO GRATIN – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 4 mins
SWISS CHARD AND SWEET POTATO GRATIN - COOK SMARTS
From cooksmarts.com
Estimated Reading Time 3 mins
SWISS CHARD & SWEET POTATO GRATIN – FRESHFARM
From freshfarm.org
Estimated Reading Time 2 mins
SWISS CHARD & POTATOES | ITALIAN FOOD FOREVER
From italianfoodforever.com
CHARD, WHITE BEAN & SWEET POTATO GRATIN - SUGARLOVESPICES
From sugarlovespices.com
SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN - DAIRY FREE RECIPES
From fooddiez.com
SWEET POTATOES WITH SWISS CHARD - INSPIRED BY SOLANGE
From inspiredbysolange.com
SWISS CHARD AND SWEET POTATO GRATIN - LAKE TAHOE MARKETS
From laketahoemarkets.com
SWEET POTATO AND SWISS CHARD GRATIN - ROMANCING THE STOVE …
From sites.google.com
SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN | NEW ENTRY …
From nesfp.org
POTATO AND SWISS CHARD GRATIN - BAD MANNERS
From badmanners.com
SWISS CHARD GRATIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET POTATO AND SWISS CHARD GRATIN - THE BOSTON GLOBE
From boston.com
BACON, POTATO, AND SWISS CHARD GRATIN RECIPE | RECIPES.NET
From recipes.net
CANADIAN BACON, POTATO, AND SWISS-CHARD GRATIN RECIPE
From myrecipes.com
VEGETARIAN PASSOVER RECIPE: SWEET POTATO AND SWISS CHARD GRATIN
From myjewishlearning.com
SWISS CHARD AND SWEET POTATO GRATIN - A HINT OF HONEY
From ahintofhoney.com
SWISS CHARD AND SWEET POTATO GRATIN - GOOGLE
From sites.google.com
SWISS CHARD AND SWEET POTATO GRATIN - BIGOVEN.COM
From bigoven.com
SWEET POTATO AND SWISS CHARD CASSEROLE – SAVORED GRACE
From savoredgrace.com
LIDIA BASTIANICH'S SWISS CHARD AND POTATOES RECIPE - TODAY
From today.com
RECIPE SWISS CHARD AND SWEET POTATO GRATIN
From willystreet.coop
EVERYDAY FOOD BY FAY • SWEET POTATO AND SWISS CHARD GRATIN
From askwhatsforlunch.tumblr.com
SWEET POTATO SWISS CHARD GRATIN | AMERICA'S TEST KITCHEN
From americastestkitchen.com
SWEET POTATO AND SWISS CHARD GRATIN RECIPE - FREE PLANT
From freeplant.net
FOOD FOR FAMBLEY: SWISS CHARD AND SWEET POTATO GRATIN
From skittlesmalone.blogspot.com
SWISS CHARD AND SWEET POTATO GRATIN | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
RECIPE: SWEET POTATO AND SWISS CHARD GRATIN | BOOMERMAGAZINE.COM
From boomermagazine.com
SWISS CHARD AND SWEET POTATO GRATIN | COOKING ENTHUSIAST AND MY ...
From kimsadventureswithfood.blogspot.com
SWISS CHARD AND SWEET POTATO GRATIN | SWEET POTATO GRATIN, POTATO ...
From pinterest.ca
SWISS CHARD AND SWEET POTATO GRATIN - SIDE DISH RECIPES
From fooddiez.com
CHARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GRATIN OF CHARD AND NEW POTATOES RECIPE - BBC FOOD
From bbc.co.uk
CHARD AND SWEET POTATO GRATIN - DINNER DIARY - WOMAN'S …
From womansday.com
SWISS CHARD AND SWEET POTATO GRATIN | SWEET POTATO GRATIN, RECIPES ...
From pinterest.ca
SWISS CHARD GRATIN (VEGAN & GLUTEN-FREE!) - FROM SCRATCH FAST
From fromscratchfast.com
SWEET POTATO WITH SWISS CHARD - PLANT-BASED COOKING
From plantbasedcooking.com
RECIPE: RAINBOW SWISS CHARD AND SWEET POTATO GRATIN
From onehundreddollarsamonth.com
You'll also love