Name: Double Kale Gratin Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 large bunch of curly green kale, leaves torn from stem; 1 large bunch of Tuscan (lacinato) kale, leaves torn from stem; 4 ounces Gruyere cheese, freshly grated; 4 ounces sharp cheddar cheese, freshly grated; 2 ounces Parmesan cheese, freshly grated; ½ cup panko bread crumbs; 3 tablespoons seasoned fine breadcrumbs; 1 shallot, minced; 2 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon freshly cracked pepper; 2 cups heavy cream; 1 tablespoon Dijon mustard; ½ teaspoon freshly grated nutmeg

Jump to Recipe·5 from 125 reviews

If you’re craving a cozy, comforting side dish that’s packed with greens and crazy deliciousness, you’ve come to the right place. This Double Kale Gratin Recipe is one of my favorite ways to enjoy kale—it’s creamy, cheesy, and just crispy enough on top to make every bite irresistible. Trust me, once you try this, it’ll quickly become your go-to for holiday dinners, weeknight suppers, or whenever you want to make kale taste way better than you expect.

💚

Why You’ll Love This Recipe

Double the Kale Flavor: Using both curly green and Tuscan kale gives the gratin a beautiful texture and depth that’s really special.
Cheesy Comfort: The mix of gruyere, sharp cheddar, and parmesan delivers creamy richness with a savory punch.
Easy Weeknight or Holiday Side: You can prep it ahead and just pop it in the oven when you’re ready to eat.
Crowd-Pleaser: My family always fights over the crispy top, so you know it’s a winner.

The image shows a close-up of a baked dish in a white rectangular baking dish. The top layer is golden brown and crispy with melted cheese patches and crunchy breadcrumbs scattered unevenly, mixed with dark green leafy parts, likely kale. The texture looks slightly crunchy and bubbly from the cheese that browned in the oven. The edges of the dish show some browned, crispy bits where cheese and greens meet the baking dish. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Double Kale Gratin, kale gratin recipe, cheesy kale side dish, healthy kale casserole, easy kale gratin

Ingredients You’ll Need

These ingredients come together to create layers of flavor and texture—fresh kale for earthiness, rich cheeses for creaminess, and crisp panko breadcrumbs for that perfect golden top. When you shop, look for fresh kale with firm leaves, and if you can, grab whole blocks of cheese and grate them yourself for the best taste.

Flat lay of vibrant curly green kale leaves with their ruffled texture next to long, dark green tuscan kale leaves that have a bumpy surface, a small pile of finely minced pale purple shallot, two peeled garlic cloves with smooth white skins, a wedge of creamy pale yellow Gruyere cheese beside chunks of sharp orange cheddar, a small pile of light, crumbly parmesan cheese with a slightly grainy texture, and a few sprigs of fresh bright green herbs scattered lightly for contrast, all placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Double Kale Gratin, kale gratin recipe, cheesy kale side dish, healthy kale casserole, easy kale gratin

Curly green kale: Adds a mild peppery bite and bright green color.
Tuscan (Lacinato) kale: This darker, earthier kale balances the curly with a firmer texture that holds up well baking.
Shallot: Mellow and sweet, it blends beautifully with the greens.
Salt: Essential for bringing out the kale’s natural flavors.
Freshly cracked pepper: Adds subtle heat and depth.
Gruyere cheese: Melts to a smooth, nutty base that’s irresistible.
Sharp cheddar cheese: Brings a tangy sharpness that cuts through the creaminess.
Parmesan cheese: Provides a salty, savory finish and helps with browning.
Garlic cloves: Fresh minced garlic amps up the flavor just right.
Heavy cream: Makes the gratin luxuriously creamy and rich.
Dijon mustard: A secret hero that adds subtle complexity.
Freshly grated nutmeg: A pinch adds warmth and rounds out the flavors.
Panko bread crumbs: For a light, crunchy topping that keeps the gratin from feeling heavy.
Seasoned fine breadcrumbs: Adds extra flavor and texture to the crust.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Double Kale Gratin Recipe is. You can easily switch it up depending on what you have on hand or what mood you’re in. Feel free to experiment — it’s all about making it your own!

Cheese swap: I’ve made this with mozzarella or fontina when I didn’t have Gruyere around, and it still melts beautifully with a slightly different flavor profile.
Add protein: Throw in cooked crumbled bacon or pancetta for a smoky twist my family absolutely loves.
Dairy-free option: Use cashew cream instead of heavy cream and omit the cheeses, topping with toasted nuts and nutritional yeast for that umami boost.
Herb kicks: Fresh thyme or rosemary stirred into the cream gives it a lovely herby lift.

How to Make Double Kale Gratin Recipe

Step 1: Prep and Layer the Kale

Start by preheating your oven to 350°F and grease a 9×13 inch baking dish with nonstick spray — this keeps cleanup easy and the gratin from sticking. Tear your curly green and Tuscan kale leaves from their stems; it might seem like a ton when you heap it into the dish, but trust me, it cooks down significantly. Toss in the minced shallot, salt, and freshly cracked pepper, mixing everything so the kale is evenly seasoned. This base will set the stage for the beautiful flavors ahead.

Step 2: Add the Cheese and Cream Mixture

Combine the Gruyere, sharp cheddar, and Parmesan cheeses in a bowl and mix well. Reserve about a quarter of this cheese mixture to sprinkle on top later. Mix the majority of the cheese into the kale, making sure every leaf gets a cheesy hug. In a separate bowl or large measuring cup, whisk together the minced garlic, heavy cream, Dijon mustard, and freshly grated nutmeg. Pour this silky cream mixture over the kale and cheese, then sprinkle the remaining cheese evenly on top. The cheese on top will help create a gorgeous golden crust as it bakes.

Step 3: Finish with Breadcrumbs and Bake

Sprinkle the panko breadcrumbs and seasoned fine breadcrumbs generously over the top of the gratin. This mix adds a crispy, crunchy contrast to the creamy kale below. Bake uncovered for about 45 minutes until the top is a stunning golden brown and crispy, and the edges are bubbling with cheesy goodness. You’ll know it’s ready when you see the gratin bubbling around the sides and smell that irresistible aroma filling your kitchen. Serve hot for the best experience.

👨‍🍳

Pro Tips for Making Double Kale Gratin Recipe

Use Fresh, Firm Kale: Kale that’s too limp or old won’t hold up well during baking and can make your gratin watery.
Grate Cheese Yourself: Pre-grated cheese often contains anti-caking agents that keep it from melting smoothly.
Don’t Overcrowd the Dish: It looks like a lot at first, but the kale shrinks quite a bit—this helps the cream and cheese coat everything evenly.
Watch Your Breadcrumbs: If your oven runs hot, check at 40 minutes to avoid burning the topping.

How to Serve Double Kale Gratin Recipe

The image shows a baked dish in a white rectangular baking dish with a golden spoon inside. The dish has a crispy brown top layer with melted cheese and breadcrumbs, scattered dark green leafy vegetables throughout, and creamy sauce visible underneath. The edges of the dish are slightly browned and caramelized, showing a crunchy texture. A white cloth is placed to the top left of the dish, and the whole scene is set on a white marbled surface with a white plate with a similar serving partially visible on the top right. Photo taken with an iphone --ar 2:3 --v 7 - Double Kale Gratin, kale gratin recipe, cheesy kale side dish, healthy kale casserole, easy kale gratin

Garnishes

I love topping this gratin with a sprinkle of extra Parmesan right out of the oven for a little cheesy punch on top. Sometimes, I add a handful of toasted pine nuts or chopped fresh parsley for a bright contrast both in flavor and looks. It’s those small touches that make a difference when serving guests.

Side Dishes

This Double Kale Gratin pairs beautifully with roasted chicken or pork roast—your classic comfort combos. For a vegetarian meal, serve it alongside garlic mashed potatoes or a simple quinoa salad to balance out the rich cheese and cream. It’s wonderful with a crisp green apple salad for some tangy freshness.

Creative Ways to Present

For holidays or dinner parties, try baking this gratin in individual ramekins for individual servings that look fancy but are super easy. Another fun idea is layering the kale gratin with thin slices of potatoes to make a kale-potato double-layer gratin—one of my favorite twists for extra heartiness at winter dinners.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with foil or plastic wrap and store them in the fridge for up to 3 days. The kale holds up well, and the cream keeps everything moist. Just be sure to reheat gently to keep that crispy top from getting soggy too quickly.

Freezing

Freezing kale gratin can be a little tricky because of the cream, but I’ve had good luck freezing it before baking. Assemble the dish up to the baking step, cover tightly with foil, and freeze. When ready, bake straight from frozen—just add a little extra bake time until bubbly and golden.

Reheating

To bring leftovers back to life, I like reheating in the oven at 325°F with foil on top to warm through without drying out. For crisp topping, remove the foil in the last 5-10 minutes. Avoid microwaving if you want to keep that texture intact!

FAQs

Can I use only one type of kale for this recipe?

Absolutely! While the Double Kale Gratin Recipe shines with both curly and Tuscan kale for texture and flavor contrasts, using just one type—like all curly or all Tuscan kale—is fine. Just keep in mind that Tuscan kale is a bit tougher and slower to cook, so you might want to shorten the baking time slightly if using only curly kale.
Can I make this dish vegan or dairy-free?

Yes, though it will be quite different in flavor. Swap the heavy cream for a rich plant-based cream like cashew or coconut cream, and replace the cheeses with vegan alternatives or nutritional yeast for umami. Toppings like toasted nuts and breadcrumbs keep a nice texture. The result is still delicious but less creamy.
How do I prevent the gratin from being watery?

Make sure to remove the kale stems and tear leaves into smaller pieces so they cook evenly. I also find that preheating the oven well and not overcrowding the dish helps the excess liquid evaporate. Avoid adding extra moisture, and the cheese and cream bind everything nicely without sogginess.
Can I prepare this dish ahead of time?

Definitely! You can assemble the Double Kale Gratin Recipe a few hours or even a day ahead, cover tightly, and refrigerate. When you’re ready, bake it for 45 minutes until bubbly and golden. Just keep the breadcrumbs fresh and add right before baking if you prefer extra crunch.

Final Thoughts

This Double Kale Gratin Recipe holds a special place in my heart because it transformed my view of kale from a humble green to something truly crave-worthy. It’s warm, cheesy, and packed with flavor, yet feels like a nourishing hug on a plate. Whether you’re cooking for your family or just treating yourself, I wholeheartedly recommend making this at home — you’ll be surprised how much kale you end up loving!