Description
A creamy and cheesy double kale gratin featuring a mix of curly green and Tuscan kale baked in a rich heavy cream sauce with Gruyere, cheddar, and Parmesan cheeses, topped with crispy breadcrumbs for a deliciously comforting side dish.
Ingredients
Units
Scale
Greens
- 1 large bunch of curly green kale, leaves torn from stem
- 1 large bunch of Tuscan (lacinato) kale, leaves torn from stem
Cheese and Toppings
- 4 ounces Gruyere cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 2 ounces Parmesan cheese, freshly grated
- 1/2 cup panko bread crumbs
- 3 tablespoons seasoned fine breadcrumbs
Other Ingredients
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Prepare Kale and Season: Tear the kale leaves into pieces and place them in the baking dish; the kale will overflow but will reduce when cooked. Toss in the minced shallot and season with salt and freshly cracked pepper, mixing well.
- Add Cheeses to Kale: Combine the Gruyere, cheddar, and Parmesan cheeses in a bowl. Add about three quarters of the cheese mixture to the kale, tossing well to incorporate the cheese evenly throughout the greens.
- Make Cream Mixture: In a large bowl or measuring cup, whisk together the minced garlic, heavy cream, Dijon mustard, and freshly grated nutmeg until well combined.
- Assemble and Top: Pour the cream mixture evenly over the kale and cheese in the baking dish. Sprinkle the remaining cheese over the top, then evenly distribute the panko and seasoned breadcrumbs as the final topping.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, until the top is golden and crisp and the edges are bubbly.
- Serve: Remove from oven and serve immediately for best flavor and texture. This gratin can be prepared ahead of time and reheated before serving.
Notes
- This dish can be prepared ahead of time and baked or reheated just before serving for convenience.
- Using both curly and Tuscan kale adds texture and flavor depth to the gratin.
- Be generous with the cheese for a rich, creamy gratin.
- Letting the kale overflow in the dish is intentional since it will cook down significantly.
- For a gluten-free version, substitute panko and seasoned breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
