Ingredients: |
Ingredients: 2 ounces butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated, and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into ⅛-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
2 tablespoons bourbon
Fine sea salt
Freshly ground black pepper
1 ¼ cups (about 5 ounces) coarsely grated gruyére cheese
6 slices bacon, cooked, drained of fat and diced
½ cup pecan pieces
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Directions: |
Directions:Cook onion in 2 tablespoons butter in a wide 8-quart heavy 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 tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, 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.
Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt 2 tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Add bourbon. Season sauce with salt and pepper.
Preheat oven to 400°F. Butter deep 9 by 13-inch baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs, a ¼ cup of the cheese, and 2 slices chopped bacon. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs, ¼ cup of the cheese, and another 2 slices of chopped bacon over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs, cheese, and remaining bacon and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last ¼ cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving. |
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