Sweet Potato and Kale Gratin
User Reviews
5
Sweet Potato and Kale Gratin
Description
The recipe begins by lightly browning sweet potato slices in olive oil, seasoning with salt and pepper for a gentle roasting effect. Chopped kale is added and cooked until slightly wilted, with lemon juice mixed in for subtle acidity. Separately, a garlic-infused béchamel sauce is prepared by melting butter, sautéing garlic, incorporating gluten-free or all-purpose flour, and gradually whisking in milk with seasoning to thicken to a creamy consistency.
These components are combined to coat the vegetables with the creamy sauce, then transferred to a baking dish. Baking completes the gratin, allowing flavors to meld and the top to develop a light crust. The dish presents a soft texture from the sweet potatoes with tender kale wrapped in a smooth, flavorful sauce, offering a comforting vegetarian option.
Ingredients
- 1 lb sweet potato halved lengthwise & cut in 1/4" slices
- 1 bunch kale chopped
- 4 cloves garlic finely chopped
- lemon juice of half
- 4 Tablespoon butter
- 3 Tablespoon gluten-free flour or all-purpose flour
- ¾ cup whole milk organic
- 1 Tablespoon extra virgin olive oil
Instructions
- Preheat oven to 450 F. In a large pan, heat 1 Tbsp of olive oil on medium-high until hot. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, about 4 minutes until lightly browned and slightly softened. Add the chopped kale, season with salt and pepper, cook, stirring occasionally, about 2 minutes until slightly wilted. Add ½ cup of water and cook, stirring occasionally, about 5 minutes, or until the kale has wilted and the water has cooked off. Stir in the lemon juice. Remove from heat.
- In a medium pan, heat the butter on medium-high until melted. Add the garlic and season with salt and pepper. Cook 30 seconds until fragrant. Add the flour and cook, whisking frequently, 30 seconds, or until well combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, about 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.
- Transfer the cooked vegetables to the pot of béchamel sauce; stir to combine. Transfer the mixture to a baking dish. Bake 15 to 18 minutes, or until golden brown. Remove from the oven. Let stand for about 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 130mg | 5% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 13175IU | 264% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 98mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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