Kale Sweet Potato Gratin
Indulge in the comforting layers of this Kale Sweet Potato Gratin, where earthy sweet potatoes meet the hearty, nutrient-packed goodness of fresh kale. This vibrant casserole features thinly sliced sweet potatoes and wilted garlic-infused kale, layered with creamy Gruyere and Parmesan cheeses and enriched with a luxurious blend of heavy cream, milk, and a hint of nutmeg for warmth. With its golden, bubbly crust and melt-in-your-mouth texture, this gratin is an elevated yet approachable dish that's perfect as a side for holiday gatherings or a satisfying vegetarian main. Ready in just over an hour, this delectable recipe is a must-try for fans of hearty, flavor-packed comfort food.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 4 cups Fresh kale
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Milk
- 1.5 cups Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with butter.
Peel the sweet potatoes and thinly slice them into uniform rounds, about 1/8-inch thick, using a sharp knife or mandoline slicer.
Wash the kale thoroughly, remove the tough stems, and roughly chop the leaves.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the kale, stirring occasionally, until wilted, about 3-4 minutes. Set aside.
In a saucepan, heat the heavy cream and milk over low heat until warm, but do not boil. Stir in the nutmeg, salt, and black pepper.
Layer one-third of the sweet potato slices at the bottom of the prepared baking dish, slightly overlapping them. Sprinkle a small handful of grated Gruyere cheese over the sweet potatoes, then add a layer of half the kale.
Repeat with another layer of sweet potatoes, another sprinkle of Gruyere, and the remaining kale. Finish with a final layer of sweet potatoes on top.
Pour the warm cream mixture evenly over the layers, ensuring it spreads throughout the dish.
Top with the remaining Gruyere cheese and all of the Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the sweet potatoes are tender when pierced with a fork.
Let the gratin cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 3019 mg | 232% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
