I was staring down yet another bunch of rainbow chard from the farm, and could not tolerate the idea of more sauteed greens with garlic. A cold front was coming in, and I wanted a casserole, but i didn't want to make tomato sauce for a lasagna. i searched smitten kitchen by vegetable tag and found this recipe for a Sweet Potato and Chard Gratin. Thanks to my creme brulee addition I had cream on hand, and all i needed to pick up was sweet potatoes and gruyere.
This turned out very well, aside from several kitchen casualties, the most dramatic of which was almost losing the tip of my pinky with a dull, cheap mandolin slicer on the sweet potatoes. (Be careful, folks! Thin slices are pretty essential, but so are digits!) I was surprised at how tasty the chard and spinach were after the time in the oven. (I added spinach since I was a little short on greens.) Splitting the recipe in half roughly yielded an overstuffed 9" square pyrex dish. I think that if you let it sit a bit longer after cooking - I just couldn't wait - the potatoes will soak up some of the liquid.
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