The cooking term “gratin” refers to a dish that is covered with breadcrumbs, cheese, and/or some sort of creamy sauce and is baked until golden brown….um, YUM!
But wait – this isn’t a “recipe makeover” or “you only live once” post. A cheesy and creamy casserole dish is not the sort of thing you’d expect to find in our “healthy side” category – until now!
While this side dish pairs well with chicken or fish, it could also stand alone as a vegetarian main. The small 8 x 8 casserole is packed to the brim with healthy goodness – layers of sweet potato, white beans, and swiss chard turn your standard YOLO gratin dish to a healthful vegetarian option.
When you start cooking your swiss chard it is going to look like you have enough to feed an army. Don’t worry, it will wilt down very quickly to a manageable pile. And once it does, please try to squeeze out as much liquid from your pile of greens as possible to avoid having a watery finished gratin – I speak from experience.
Think of the layering process kind of like lasagna, except replace the sweet potatoes with the noodles and the beans with the meat. It won’t look like a lasagna, or taste like a lasagna, but it sure does layer like a lasagna.