Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Potato and Chard Bake
A delicious vegetarian bake that marries the comforting sweetness of potatoes with the fresh, earthy charm of Swiss chard.
📖 What is it
A delicious vegetarian bake that marries the comforting sweetness of potatoes with the fresh, earthy charm of Swiss chard.
🛒 Ingredients
▸ For the filling
- ✓ 1 kg waxy potatoes
- ✓ 1 bunch of Swiss chard
- ✓ Trapani sea salt
- ✓ 6 tablespoons grated Ragusano cheese
- ✓ freshly grated nutmeg
- ✓ freshly ground black pepper
- ✓ 200 g tuma cheese
▸ For the béchamel
- ✓ 50 g butter
- ✓ 50 g plain flour
- ✓ 250 ml whole milk
- ✓ Trapani sea salt
- ✓ freshly ground black pepper
- ✓ freshly grated nutmeg
- ✓ 2 tablespoons grated Ragusano cheese
📊 Nutritional Information
When you fancy a simple yet flavourful dish, this Sicilian-style potato and chard bake is just the ticket. Ideal to prepare ahead and enjoy warm, it’s a vegetarian main that wins hearts with its silky texture and the indulgent touch of creamy béchamel. Using authentic Sicilian ingredients like extra virgin olive oil from the island and the distinctive Ragusano cheese, each mouthful tells a story of Sicily’s rich culinary heritage.
👨🍳 Preparation
- 1
Thoroughly wash the potatoes and place them in a pot with cold water. Boil until a skewer slides easily into the flesh without it turning mushy. Allow to cool until just warm, then peel and slice into even 5mm thick rounds; set aside.
- 2
Clean the Swiss chard carefully and dunk in cold water. Bring to the boil and cook until tender. Drain well and squeeze out any excess water. Quickly sauté in a pan with a drizzle of Sicilian extra virgin olive oil, seasoning with salt and pepper to dry further. Set aside.
- 3
To make the béchamel, melt the butter gently over low heat. Stir in the flour all at once, mixing swiftly to avoid lumps. Gradually whisk in the warm milk, continuing to stir until the sauce thickens to a creamy consistency. Season with salt, pepper, nutmeg, and fold in the grated Ragusano.
- 4
Take a baking dish and lay down an even first layer of potato slices. Sprinkle lightly with salt, pepper, and nutmeg. Scatter some grated Ragusano, then layer over the sautéed chard. Add the tuma cheese, sliced or broken into pieces.
- 5
Cover with a second layer of potato slices, seasoning again with salt, pepper, and nutmeg.
- 6
Pour the prepared béchamel evenly over the top, smoothing the surface with the back of a spoon. Finish with a generous dusting of Ragusano cheese.
- 7
Bake in a preheated oven at 200°C for about 25-30 minutes, until the top is beautifully golden and crisp.
- 8
Allow the bake to rest for at least 10 minutes before serving, so it sets nicely and the flavours deepen.
💡 Tips and Variations
- •
Boost the richness of this bake by layering in thin slices of good-quality cooked ham, or add an earthy note with sautéed chestnut mushrooms.
- •
For a lighter option, try a vegan béchamel using almond milk and rice flour.
- •
Using a mandoline to slice the potatoes ensures uniform thickness, helping them cook evenly.
- •
Ragusano cheese is the star here, offering that characteristic bold Sicilian flavour.
- •
Try a vegan twist by swapping Ragusano and tuma for smoked tofu and nutritional yeast, or lighten it up with buffalo mozzarella for a fresher, lower-calorie alternative.
- •
For an exotic flair, stir a pinch of turmeric into the béchamel and sprinkle Mediterranean herbs like thyme or oregano on the golden crust.
- •
Gluten-free? Use rice flour for the béchamel and add some toasted nut crumble on top for a lovely crunch before baking.
- •
Low heat and constant stirring are key to a smooth, lump-free béchamel.
📦 Storage
- • Wrap any leftovers tightly in cling film and keep in the fridge; they’ll keep well for a couple of days.
- • To enjoy again, reheat in the oven at 160°C for about 10 minutes to restore that lovely crisp topping.
🍷 Pairing
- •
Serve this bake alongside a glass of Inzolia IGP white, whose balanced fruity notes complement the earthy potatoes and chard beautifully.
- •
Alternatively, a Venetian Soave or a Verdicchio from Marche would also pair splendidly.
Give this cosy Sicilian potato and chard bake a go at home — it’s the perfect dish to warm up your evenings and bring a bit of Mediterranean sunshine to your table. Whether for a relaxed family supper or a friendly gathering, it’s sure to please and is made even better when shared. Do let me know how you get on, and don’t be shy about passing it around to your nearest and dearest!
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