Gratin of Sweet Potatoes and Swiss Chard

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 40 mins

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.


1pound Swiss chard, ends trimmed and stems and leaves coarsely chopped
2pounds sweet potatoes, peeled and cut into 1/4-inch slices
3tablespoons butter
3tablespoons flour
1 1/2cups 2% reduced-fat milk
1 1/2cups lower-sodium chicken broth
1teaspoon coarse salt
1/4teaspoon ground nutmeg
1/8teaspoon frehsly ground pepper
3tablespoons grated Parmigiano-Reggiano cheese
2/3cup fresh breadcrumbs


  1. Butter an 11 x 7-inch baking dish or a 2 1/2-quart gratin dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 9g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg
  • Sodium 740mg
  • Potassium 1180mg
  • Carbohydrate 50g
  • Fiber 7g
  • Sugars 14g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 680%
  • Vitamin C 90%
  • Calcium 20%
  • Iron 20%