Comments on: swiss chard and sweet potato gratin

By: Kristy

Kristy — Sun, 05 Feb 2012 01:41:15 +0000

While I was prepping dinner . . . My husband: “I HATE sweet potatoes. You are going to ruin my swiss chard with that.” After his second huge helping it was: “That was so good. You made sweet potatoes that I like!”

By: Andrea

Andrea — Mon, 30 Jan 2012 20:46:14 +0000

I’ve gotten a lot of sweet potatoes in my CSA this winter, and I was rather stuck in a rut about how to prepare them. Looking through your archives, though, yielded this lovely gem of a recipe. I ended up using some white-fleshed O’Henry sweet potatoes on the bottom layer as they don’t mush quite as much, but stuck with the beautifully sweet Beauregards for the top layer. I also switched up the cheese to Muenster and the winter green to some baby arugula I also received from my CSA bulked up with some spinach (this recipe certainly doesn’t hold back with the leafy green goodness!) and was very pleased with the result.

Thank you very much for the delicious new (to me) recipe!

By: gardener1

gardener1 — Mon, 26 Dec 2011 04:00:26 +0000

All right, so we just finished our Christmas dinner and the swiss chard and sweet potato gratin was…..

…..delicious.

Very savory. Something I would be happy to eat again and again.

But still quite a production to prepare and the price of gruyere cheese is mind numbing. But I can’t envision another cheese which would work quite as perfectly for this recipe.

Need to find a cheaper source of gruyere and we’ll be having this regularly.

By: gardener1

gardener1 — Mon, 26 Dec 2011 01:51:37 +0000

I have just prepared this dish for our Christmas dinner and it is currently in the oven.

It sounds delicious but what a pain in the tush to prepare–hours of prep, umpteen pots and pans to wash, and the raw ingredients cost nearly as much as our Christmas ham.

Now we wait. I’ll check back in with the final taste results. It better be good.

By: Shelly

Shelly — Tue, 13 Dec 2011 20:11:14 +0000

I’ve made this a couple of times and it’s delicious. Works very well as a vegetarian main dish for a pot luck or holiday dinner.

By: Gina

Gina — Sat, 26 Nov 2011 01:13:38 +0000

I made this for Thanksgiving yesterday, as we had a vegetarian guest and I wanted something more savory than caramelized sweet potatoes for it. It was a HUGE hit and the six of us polished it off! (Although mine was smaller, I decreased the amount of chard and just did enough sweet potatoes so it felt right.) I should probably have prepared it the day before, as we ended a little tight on time, but it was definitely worth the effort.

By: Sandra Van Laan

Sandra Van Laan — Fri, 25 Nov 2011 02:03:37 +0000

My daughter made this for our Thanksgiving dinner with kale. My personal favorite of everything on the table.

By: Anna

Anna — Mon, 21 Nov 2011 22:23:18 +0000

Hi Deb! I made this last year for Thanksgiving, and it was delicious. I’m making it again this year, but this time it’s going to have to share oven space with turkey parts that are roasted at 275 degrees. I was wondering how I should handle this. Would it bake properly at 275 – just take longer? Or would I be better off baking it in advance and warming it up at 275? Either way, I’ll be able to turn the temperature up at the end for browning. Also, any idea of the time it would take at the lower temperature? I am a very precise cook, and I get all nervous when I have to deviate from a recipe! Not to mention that I’m 6 1/2 months pregnant, and I think I’ll cry if I ruin it! Thanks so much. And congratulations on finishing your cookbook – that must be a wonderful feeling! Can’t wait to read it!

By: Lianna

Lianna — Mon, 21 Nov 2011 20:22:17 +0000

Made this for a friends Thanksgiving dinner I attended last week. It was amazing! It also reheats really well. I reheated it with foil on the pan so that the cheese wouldn’t dry out and it was sooo delicious! Everyone loved it :) Thanks Smitten Kitchen

By: Trisha

Trisha — Mon, 21 Nov 2011 18:43:28 +0000

I made this with a mix of greens (Mizuna & spinach) rather than chard and it turned out very well. I also used 2% milk for the roux with no ill effects, for those who are concerned about the heavy cream. Utterly delicious; will make this again.