Have you ever felt like you've met your food soul mate? Someone eats all of the same things as you, and whose preferences and favorites are also yours? I swear, whenever I read Joanne's blog, whether it be a dinner entree, a dessert, baked good, or mention of a favorite ingredient, I'm like, yes!! Me too!! Sometimes I wish we were neighbors so we could take turns cooking for each other.... or just have her cook for me every night!
So with that said, my google reader is full of starred posts from Joanne. I've had this gratin in my 'to make' list for the longest time (a year, in fact!), and after receiving a bunch of kale and a bunch of Swiss chard last week in my CSA box, it seemed like the perfect time to make this! I have a baby sweet potato lover, so she was excited about this dish. It was warm, comforting, and hearty, yet relatively healthy.
Chard, White Bean and Sweet Potato Gratin
1 tbsp. olive oil
1 bunch of kale
1 bunch of swiss chard
1 tbsp. butter
1 small yellow onion, minced
2 cloves of garlic
2 c. 2% milk
2 tbsp. corn starch
1 large sweet potato
2 cups cooked white beans (I cook dried, you can use 1 15 oz. can, rinsed)
Kosher salt and pepper
1 c. shredded Gruyere
Preheat oven to 400*
Heat olive oil in a skillet over medium-high heat.
Tear kale and swiss chard from the stem and chop leaves in 1/2" ribbons.
Add to skillet, sprinkle with kosher salt and cook, tossing occasionally, until wilted and there is no moisture left in pan, remove skillet from heat and set aside.
Add butter to a saute pan, add onion and garlic, sprinkle with kosher salt and fresh ground black pepper, cook for 3-5 minutes, until softened.
Pour milk into a measuring cup, add cornstarch and whisk to form a slurry, pour into onions and garlic.
Whisk occasionally, and bring to a simmer, cook until thickened, add fresh grated nutmeg and half of the cheese, whisk to melt and combine, turn heat off.
Butter a baking dish, add a layer of sweet potatoes, a layer of beans, a layer of swiss chard, and a layer of the sauce.
Continue with layers as desired (I made 3 layers), cover with foil and bake for 30 minutes, remove foil and bake 15 more minutes, until golden on top.