Sweet potato and Swiss chard gratin from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 28) by America's Test Kitchen Editors

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Notes about this recipe

  • breakthroughc on January 13, 2025

    I did not like this. I think the problem lies in the liquid as it really is just layered sweet potatoes with a layer of sautéed chard, shallots and garlic in between The liquid was 1/3 cream, 1/3 white wine and 1/3 water. It turned to a watery mess in the bottom of the pan and didn’t evaporate. I wouldn’t recommend this recipe, but if you do make it I would double the cream and eliminate the water.

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