Sweet Potato Gratin

Being gluten free and dairy free I continuously look for inspiration in other peoples food, cooking, blogs, and most of all how to adapt recipes to my own allergy’s, needs, and last but not least to make it taste better then the real deal.  One thing about eating healthy is that sometimes I feel like I am lacking substance.  Which is where Smitten Kitchen’s Swiss Chard and Sweet Potato Gratin comes into play.

Many snowy days I catch myself reading for hours in the Smitten Kitchen, inspired by creative recipes and capturing food photography!!!

Swiss Chard and Sweet Potato Gratin (Serves 6)

This recipe is adapted from Smitten Kitchen

  • 1/4 cup (1/2 stick or 2 ounces) Earth Balance Dairy Free Butter
  • 1 onion, finely chopped or 2 shallots
  • 1 large or, 2 small bushels of Swiss Chard, or mix in some Kale
  • Pinch of freshly grated nutmeg
  • 2 cups Almond Milk
  • 3 garlic cloves, minced
  • 2 tablespoons gluten free all purpose flour, or potato flour
  • 1 large sweet potato or yam peeled and cut into 1/8-inch thick rounds
  • 1 tablespoon minced fresh Italian parsley
  • 1 branch of rosemary or 2 -3 tablespoons (to taste)
  • Fine sea salt
  • Freshly ground black pepper
  • 4 tablespoons nutritional yeast

1) Wash greens: Wash and de-stem chard and or kale, tearing or cutting into small pieces, slice stems into 1/2 inch pieces

2)  Prep greens: Cook onion in 2 tablespoons dairy free butter or substitute olive oil in a pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are soft and tender.  Increase heat to medium and add chard/kale leaves slowly, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

3)   Make sauce: Combine almond milk and garlic in small saucepan; bring to simmer; keep warm. Melt 2 tablespoons dairy free butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm Almond milk and boil, whisking, one minute. Season sauce with salt and pepper.

4)  Assemble gratin: Preheat oven to 375°F.  Spray or oil 8×8 baking dish. Place 1 layer of sweet potatoes into greased baking dish. Sprinkle with salt, pepper, some herbs and nutritional yeast.  Distribute half of the greens mixture over the seasoned potato’s, then sprinkle salt, pepper, and more of the herbs and nutritional yeast over it. Pour half of roux (almond milk, flour, garlic) sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and nutritional yeast and then the remaining greens, salt, pepper and herbs, layer with one more layer of sweet potato’s. Pour the remaining sauce over the top of the gratin, making sure gratin is as submerged as possible.  Sprinkle top with salt pepper and nutritional yeast.

Bake gratin for about 45 minutes – 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.



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