GRATIN OF SWEET POTATOES AND SWISS CHARD
For cooks in a hurry, 2 (10-ounce) packages frozen chopped spinach, thawed and water squeezed out, can be substituted for the chard. Parboiling the potatoes ensures they'll get done in the oven.
1 pound Swiss chard, ends trimmed and stems and leaves coarsely chopped
2 pounds sweet potatoes, peeled and cut into 1/4-inch slices
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups 2 percent reduced-fat milk
1 1/2 cups lower-sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon coarsely ground
3 tablespoons grated Parmigiano-Reggiano cheese
2/3 cup fresh breadcrumbs
Butter an 11-by-7-inch baking dish or a 2 1/2-quart gratin dish. Rinse chard and place in a large pot with water clinging to leaves. Cover and cook over medium heat until tender, about 10 minutes. Drain thoroughly.
Place sweet potatoes in a large pot and cover with cold water. Cover and bring to a boil. Reduce heat and simmer until tender, about 3 minutes. Drain.
Set the oven to 400 degrees. 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.
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.
Recipe by Jean Kressy.
NUTRITION PER SERVING: 300 calories, 9 grams fat, 9 grams protein, 48 grams carbohydrates, 6 grams fiber and 920 milligrams sodium
Look for Relish magazine, celebrating America's love of food, each first Wednesday in The Augusta Chronicle. For more recipes or to sign up for our biweekly newsletter, see relishmag.com.