You are here: Home » Recipes » Gratin of Sweet Potatoes and Swiss Chard Gratin of Sweet Potatoes and Swiss Chard Recipe by Jeff WolfeKitchen Tested Yield 6 servings Prep 20 mins Cook 40 mins Sweet and earthy yams meet green and earthy chard in a warm and filling casserole. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail For cooks in a hurry, 2 (10-ounce) packages frozen chopped spinach, thawed and water squeezed out, can be substituted for the chard. Parboiling the potatoes ensures they’ll get done in the oven. Ingredients 1 pound Swiss chard, ends trimmed and stems and leaves coarsely chopped2 pounds sweet potatoes, peeled and cut into 1/4-inch slices3 tablespoons butter3 tablespoons flour1 1/2 cups 2% reduced-fat milk1 1/2 cups lower-sodium chicken broth1 teaspoon coarse salt1/4 teaspoon ground nutmeg1/8 teaspoon frehsly ground pepper3 tablespoons grated Parmigiano-Reggiano cheese2/3 cup fresh breadcrumbs Instructions Butter an 11 x 7-inch baking dish or a 2 1/2-quart gratin dish. Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat 10 minutes or until tender. Drain thoroughly. Place sweet potatoes in a large pot and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 3 minutes or until tender. Drain. Preheat oven to 400F. Melt butter in a medium saucepan; whisk in flour. Add milk and broth; cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in salt, nutmeg and pepper. Arrange half of the potatoes in baking dish. Top with chard and half the sauce. Cover with remaining potatoes and sauce. Sprinkle with cheese and breadcrumbs. Bake 25 minutes or until golden brown and bubbling. Recipe by Jean Kressy.