Swiss chard and sweet potato gratin from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FionaC on September 05, 2022

    Made a scaled down version as we didn’t need enough for 12 people. I kept the ratio of chard to sweet potato the same, and added most of the cheese to the bechamel. I did three layers (potato, chard, potato) and poured all the bechamel over the top plus some extra grated cheese. Not really much work to put together, used the same pot to sauté the chard then cook the sauce. Cooked beautifully and would lend itself to other veg substitutions.

  • okcook on August 21, 2022

    I had to half the recipe. For us, it ok. Nothing special considering the work involved. Ours was not “ really cream to us.

  • Frenchfoodie on January 13, 2021

    Really delicious, creamy, comforting and good colours too. I didn’t have parsley but otherwise followed the recipe. Reheated well in the microwave the next day for lunch too. A definite repeat.

  • KarinaFrancis on July 23, 2018

    This is delicious, creamy, and a bit nostalgic for me. It’s was the star side of our Christmas in July celebrations. It does take a little work but it can all be done ahead of time. I can see this making a return appearance for sure. Update: I've made this 3 times now, its a winner every time and has become a firm family favourite

  • TrishaCP on October 14, 2012

    A really really enjoyable recipe- everyone in my family, children to adults, loved it. I made a few tweaks- out of necessity, I used milk instead of cream, omitted the parsley and only used one bunch of chard since that was all I had on hand. My bechamel got quite thick and so I baked the gratin with a foil cover in case there wasn't enough liquid to cook the potatoes through. I shouldn't have worried however as there was quite a bit of liquid at the end. A really nice play of savory and sweet.

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