Chard & Sweet Potato Gratin
A healthy gratin containing sweet potato and Swiss Chard. Serve with a tomato salad
Equipment
- Food Processor/Blender
Ingredients
- 5 tbsp olive oil
- 450 g Swiss Chard cut into 1 cm pieces, slice leaves finely
- 2 canned anchovy fillets, chopped
- 2 sun dried tomatoes, chopped
- 60 g black olives, stoneless
- ½ tbsp capers, rinsed and drained
- 1 tbsp fresh parsley
- 400 g sweet potatoes, sliced
- 30 g grated parmesan cheese
- 60 g grated gruyere cheese
- Salt for tasting (optional)
- Ground black pepper for tasting
Instructions
- Pre-heat oven to 190°C/375F/Gas 5
- In a saucepan, heat the olive oil and add the chopped chard ribs. Stir and then cover and cook over a low heat for approx. 4 minutes. Stir occassionly
- Add the leaves, cover and cook for 5 minutes until tender. Season with salt and pepper. Set aside
- Place 2 tbsp of olive oil in the food processor/blender and the sun-dried tomatoes, anchovies, olives and parsley and blend into a smooth paste
- Oil a 30cm/12in ovenproof dish. Place a layer of the chard, with the cooking juices, and a layer of the sliced potatoes into the dish. Spread a bit of the olive paste over the chard and the potatoes. Continue to layer the chard, potatoes and olive paste, finishing with a layer of chard. Season with salt and pepper
- Mix the parmesan and the gruyere cheese in a bowl and sprinkle over the top. Drizzle over the remaining olive oil.
- Bake in the oven for about 25-30 minutes, until the cheese is bubbling and brown. Serve with a tomato salad