email this pageIngredients
1 pound Swiss chard, ends
trimmed and stems and leaves coarsely chopped
2 pounds sweet potatoes, peeled
and cut into ¼-inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups 2% reduced-fat milk
1½ cups lower-sodium chicken broth
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
1/8 teaspoon coarsely ground
black pepper
3 tablespoons grated
Parmigiano-Reggiano cheese
2⁄3 cup fresh breadcrumbs
Instructions
trimmed and stems and leaves coarsely chopped
2 pounds sweet potatoes, peeled
and cut into ¼-inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1½ cups 2% reduced-fat milk
1½ cups lower-sodium chicken broth
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
1/8 teaspoon coarsely ground
black pepper
3 tablespoons grated
Parmigiano-Reggiano cheese
2⁄3 cup fresh breadcrumbs
1. Butter an 11-by-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 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. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.
Nutritional Information
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 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. Serves 6.
Recipe by Jean Kressy, Relish Entertaining, "Harvest Supper," October 2007.
Per serving: 300 calories, 9g fat, 9g prot., 48g carbs., 6g fiber, 920mg sodium.
