Double Kale Gratin
User Reviews
5
Double Kale Gratin
Description
Double Kale Gratin uses two types of kale—curly green and Tuscan—torn and layered with minced onions or shallots. The kale is seasoned with salt and pepper and mixed with a blend of sharp cheddar, gruyere, and Parmesan cheeses. The dish is then drenched in a creamy mixture of heavy cream, garlic, Dijon mustard, and freshly grated nutmeg, which lends subtle warmth and complexity.
The gratin is topped with additional cheese and a combination of panko and fine seasoned breadcrumbs, creating a golden, crisp surface after baking. The kale wilts during baking, softening yet retaining some texture, while the cheese melds throughout the creamy sauce, resulting in a rich, slightly nutty, and savory casserole.
Ideal as a side dish, this gratin combines leafy greens with comforting dairy elements. It reheats well but is best served freshly warmed to preserve the crisp breadcrumb topping.
Ingredients
- 1 kale leaves torn from stem, curly green, large bunch
- 1 kale leaves torn from stem, tuscan (lacinato), large bunch
- 1 onion minced, or shallot
- ½ teaspoon salt
- ½ teaspoon black pepper freshly cracked
- 4 ounces gruyere cheese freshly grated
- 4 ounces cheddar cheese freshly grated, sharp
- 2 ounces Parmesan Cheese freshly grated
- 2 garlic minced, cloves
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon nutmeg freshly grated
- ½ cup panko bread crumbs
- 3 tablespoons breadcrumb fine, seasoned
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Tear the kale into pieces and place it in the baking dish. It may be overflowing, but that’s good! It will cook way down in the oven. Toss the shallot into the kale and season it all with the salt and pepper, tossing well.
- Toss the cheeses together in a bowl. Add almost all of (about three quarters) the cheese to the kale, tossing it well to combine.
- In a large bowl or measuring cup, whisk together the garlic, cream, mustard and nutmeg. Pour the cream mixture over top of the kale. Cover with the remaining cheese. Sprinkle the breadcrumbs on top.
- Bake the gratin for 45 minutes, until the top is golden and crisp and the edges are bubbly. Serve immediately!
- Note: this can be made ahead of time, but it is best to reheat right before serving!
User Reviews
Overall Rating
5
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