' Willamette Valley Vineyards - Yam & Swiss Chard Gratin

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Yam & Swiss Chard Gratin

Yam & Swiss Chard Gratin
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes

1 oz. butter

1 each garlic clove, minced

1/2 small onion, finely chopped

1 tbsp flour

1 lb Swiss chard, stemmed and cut

1 lb yams, peeled & sliced 1/4"

3 oz grated gruyere cheese

Pinch fresh grated nutmeg

1/2 tbsp parsley, minced

1 cup heavy cream

1/2 tbsp minced thyme

Sea salt to taste

Black pepper to taste


This is a savory and delectable dish that pairs the two bold flavors of swiss and yams. We suggest pairing this dish with our 2010 McMinville Ava Pinot Noir because of its aromatic profile that reveals notes of plum skin, minerality, bergamot, and lavender. 


Saute onion and chard in 1 tbsp of the butter until softened and wilted, not browned, about 10 minutes. Add nutmeg, salt & pepper to taste then transfer to colander and drain well. In sauce pot, melt butter and add flour to make a roux and cook for 3 minutes on low. Slowly whisk in cream and garlic and bring to a boil, then season to taste, set aside. Preheat oven to 400°.

Butter an 8x8 baking dish. Spread 1/2 of the yams in dish. Season with salt, pepper and 1/4 of the herbs and cheese. Cover with 1/2 of the chard and pour 1/2 of the sauce over the first two layers. Continue this process with remaining ingredients bake for 1 hour or until golden brown and bubbly. Let stand for 10 minutes before serving. 

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