Chard, White Bean and Sweet Potato Gratin

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is a lovely dish. This will be eaten completely with no waste. This, however, is not a spectacular dish, but it could be. Greens are important for good health, and this gratin uses a lot of them, which is why I was drawn to the recipe. Oh and also because we grew the chard in our garden.

Enjoy more beans at mealtime, Chard White Bean and Sweet Potato Gratin.

When I make a recipe from one of the cookbooks, I try to make it exactly as the book instructs. That way I can fairly and with accuracy (based on 40+ years of cooking and 50+ years of eating) say if it is worth making/eating again. 

And as I first said, this is a lovely dish, but it is not as good as the sum of the parts. Which seemed a shame really, so I made some changes to the original recipe. After all, why eat boring food when it can be a great dish to offer family and friends?

If there was one thing missing it was ingredients in the amounts that would make the dish robust, therefore, I offer suggestions on creating just such a dish! 

Chard, White Bean, Sweet Potato Gratin
adapted from:  spilling the beans
400-degree oven

olive oil
1 small onion finely chopped - medium-large onion, diced
2 bunches chard, leaves and stems both, cut into 1-inch pieces
salt and pepper to taste
1-2 t crushed red pepper - use standard judgment for your family's preferences

2 T butter
2 T flour
2 c milk
2 cloves garlic crushed - 4 cloves garlic finely minced
salt and pepper to taste
freshly grated nutmeg

1 large or equal amount of smaller sweet potatoes, peeled and cut 1/8 inch thick -

NOTEdo not use more sweet potato you only want a thin (single) layer under the chard, use a mandolin or food processor to get really thin slices if needed. Too much sweet potato makes the dish bland.

2 c cooked white beans or 1- 16 oz can beans drained and rinsed

1/2 t finely crushed thyme leaves

freshly grated nutmeg

1 c coarsely grated Gruyere, old cheddar or Gouda cheese - 2 c grated Gouda, smoked Gouda if possible

Drizzle oil in a large pan, add onion and saute until onion is golden brown.

Add chard (in batches if necessary) season with salt and pepper to taste, cook until the chard wilts and cooks, and there is no moisture left in the pan.

Stir in the crushed red pepper and transfer to a bowl. Taste again and season with salt if needed. You want the chard to be flavorful, but not salty.

Using the same pan, add butter to the pan, when melted stir in the flour.
Cook and stir over medium, add garlic and milk.
Let simmer until thickened, stirring constantly.
Season with salt and pepper and freshly grated nutmeg. Use freshly grated if possible and don't be stingy!

Prepare a baking dish (butter or pan spray, you decide) layer in the following manner:

up to half the sweet potato slices in a single layer, you may have a few pieces leftover
half the beans sprinkled with half of the thyme,
half of the chard mixture,
season with salt and pepper and fresh nutmeg,
cover with half the white sauce and half the cheese


Cover baking dish with foil, bake 45 minutes. Remove foil and bake additional 15 minutes.

My Note: If you prefer a darker cheese finish, you may broil for a moment or two, keep an eye on this, hot cheese browns up quickly. I did use the broiler, however, it clearly was a bad lighting moment!

Let rest 10 minutes and serve.

Serves 6 as a main dish, 8 or more as a side dish.

Chard White Bean Sweet Potato Gratin, perfect for a meatless entree.

We had a simple dinner of sliced tomatoes and whole grain buttered bread with the Chard White Bean and Sweet Potato Gratin, a lovely meal indeed.

Get more vegetables into your family, with Chard White Bean and Sweet Potato Gratin.


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  1. Now I would love this! But afraid my finicky husband would turn up his nose! Looks fantastic!

  2. Eating Swiss Chard is new for me, my Dad liked it, but I don't think we ate it regularly when I was growing up. But is grows very well and is good for you, so I am hunting for recipes that will use what we grow. Thanks for stopping by, I appreciate your visits!

  3. I love Swiss chard. It really had a nice taste and there are so many ways to use it.
    This gratin sounds wonderful. It is a nice and healthy meal. Blessings dear. Catherine


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