Comments on: swiss chard and sweet potato gratin

By: zen

zen — Sun, 14 Mar 2010 09:20:18 +0000

So delicious! Just put my fork down and am considering sneaking a little spoonful more. I will definitely be making this again. My tray was quite large and I was worried I didn’t have enough sauce but it was perfection.

By: Sarah

Sarah — Mon, 01 Mar 2010 14:20:31 +0000

Amazing! I made this for the third time with sweet potatoes, chard, spinach, swiss and parmesan (what I had on hand) and it was, as always, delicious. Don’t skip the salting after every layer . . . it really makes a huge difference.

By: becky

becky — Tue, 02 Feb 2010 20:31:02 +0000

This dish is a hit with everyone. I’ve brought it to two events and always get requests for the recipe and an empty casserole dish in return. I like it with a sprinkling of red pepper flakes on mine. Thanks!

By: miss nita

miss nita — Tue, 02 Feb 2010 15:38:46 +0000

This dish looks so delicious-I love the combination of the sweet potatoes with swiss chard! I can’t wait to try this recipe this week!

By: Sarah

Sarah — Fri, 22 Jan 2010 16:37:21 +0000

Hey Deb!
I saw some GORGEOUS organic rainbow chard in the store yesterday I’m going to try with this. Also, I’m considering adding pancetta…what do you think? Did you see where this recipe was mentioned in the Smithsonian Magazine? (http://blogs.smithsonianmag.com/food/2010/01/20/five-ways-to-eat-fresh-fennel) Congrats!

By: Lizzy

Lizzy — Fri, 22 Jan 2010 04:01:05 +0000

I made this for my regular Thursday dinner crew (Grey’s and dinner – can’t beat it!). Didn’t have chard at the store – so I used collard greens – wayyy too strong, don’t substitute! I’ll try it again because the cheese was perfect, the potatoes were perfect, but there was way too much tough collards greens – for you cooks that can make due, substituting doesn’t work here!

By: vivzan

vivzan — Wed, 20 Jan 2010 03:44:07 +0000

I made this today, substituting Jerusalem artichoke for the potato. Delish.

By: kimberleyblue

kimberleyblue — Thu, 07 Jan 2010 16:56:24 +0000

I made this for Christmas, but used spinach instead of swiss chard. It was excellent! Thanks for posting it – what a great dish!

By: deb

deb — Tue, 05 Jan 2010 17:04:25 +0000

Hi Jackie — I have not tested this with 5 pounds of chard. I see no reason, however, the more greens cannot be added but you might find you need additional bechamel to keep the dish from become too dense. The gratin reheated just fine from frozen; I first left it in the fridge all day so it was mostly defrosted.

By: Sal

Sal — Sun, 03 Jan 2010 00:39:10 +0000

I made this as one of the sides for Christmas dinner with friends. It was amazing and got raves from both the vegetarian and “I hate vegetables” teens at the table.