Today I thought of preparing a simple and economical side dish for tonight’s dinner.
The baked Swiss chard and potato dish is a rustic and creamy recipe, perfect to serve as a hearty side dish or as a complete main dish. The tender and delicate Swiss chard combines with potatoes and béchamel in an irresistible gratin. The addition of diced cooked ham enhances each bite with flavor and color. Easy to prepare and very tasty, this dish is the perfect idea for a family dinner or to enrich the holiday menu.
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THEMED recipes with vegetables: more suggestions right below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz Swiss chard
- 1.75 lbs potatoes (thinly sliced with a mandoline)
- 1/2 onion
- 3.5 oz cooked ham (diced)
- 7 oz milk
- 2/3 cup béchamel
- 2.5 oz cheese (grated, to taste)
- to taste nutmeg
- to taste pepper
- to taste salt
- to taste butter (for greasing the baking dish)
Tools
- Baking Dishes
- Mandolines
Steps
Blanch the Swiss chard in boiling water for 1 minute, drain, rinse with cold water, and let drain.
Use the mandoline to slice the potatoes fairly thinly. Also, slice the onion into thin rounds.
Then layer the prepared vegetables in a buttered baking dish.
Also add the diced cooked ham and then
add the milk, béchamel, and spices, pouring it all over the potatoes.
Sprinkle the dish with grated cheese.
.
Bake in the lower part of a preheated static oven at 356°F for 50-60 minutes or according to your home oven.
Let it cool slightly and serve at the table!
Enjoy your meal! Annalisa
Storage and Tips
The baked Swiss chard and potato dish can be stored in the refrigerator for 2 days covered well with plastic wrap or in an airtight container. Before serving, heat it in the oven at 356°F for about 10 minutes or in the microwave until it is hot and creamy again.
You can also freeze it already cooked: let it cool completely, portion it, and store it in the freezer for up to 2 months. When ready to eat, let it thaw in the fridge and reheat it in the oven.
Tips
– For a lighter version, you can use homemade béchamel with semi-skimmed or skim milk or replace it with a mix of ricotta and milk.
– If you want to make it even more gooey and less light, add a layer of scamorza or drained mozzarella among the vegetables.
– You can enrich the surface with the addition of breadcrumbs, to achieve a crispy golden crust.
– The dish is also excellent prepared in advance: assemble it a few hours before, store it in the fridge covered with plastic wrap, and bake it just before serving.
