Leafy Green and Sweet Potato Gratin

I love all the flavors of fall, even Brussels sprouts. I made a HUGE pot of lentil soup that I have been eating for three days! Finally I needed a bit of a change, last night I made a mix of dark leafy greens and sweet potato gratin.  So, if you need a warm and cozy dish that has some veggies try this:

1/8 cup (1/4 stick) butter
1 small onion, chopped
1.5 Lb of leafy dark greens, I used kale and baby spinach

Pinch of nutmeg
1 cups milk
1 garlic cloves, crushed
1 tablespoons flour
2-3 medium red-skinned sweet potatoes (yams), peeled and cut into 1/4-inch thick rounds

1 medium russet potato, peeled and cut into 1/4 inch rounds1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
3/4 cups grated Gruyére cheese
Fine sea salt
Freshly ground black pepper

Over medium low heat, place 1 TBS of butter in a pan and add onions. Cook until soft and then add greens with nutmeg and salt/pepper. After leaves have wilted and are soft, place them in a strainer and drain the leaves of as much moisture as you can. I used my hands to "wring" them out. Set aside.

Over medium high heat combine milk and garlic in a small pot. Bring the milk to a simmer and then reduce the heat to low. In the meantime, over medium high heat melt 1 TBS butter in a small pan add flour, stirring constantly.  After about a minute or two, stir/ whisk in the warm milk and heat for about 1.5 minutes. This creates a roux. Sprinkle with salt and pepper and set aside.

In a small baking dish, arrange half of your sweet potatoes and half of your russet potato into the bottom of the dish. Sprinkle with half of your herbs and half of your cheese. Place greens on top and spread them evenly. Then arrange the rest of all of the potatoes on top of the greens. Pour over the roux. Sprinkle with the herbs and end with the rest of your cheese. 

Cook for about an hour. The potatoes should be soft and the cheese should form a crust on top.

-Sarah :)