If you’re anything like me, you know that kale can sometimes be a tough nut to crack in the kitchen — dense, a bit bitter, and prone to being overlooked in favor of more popular greens. But I have a game-changer for you: a Double Kale Gratin Recipe that’s rich, cheesy, and downright irresistible. This gratin transforms two kinds of kale into a creamy, cheesy, bubbly delight that my family absolutely goes crazy for. Trust me, once you try this, kale will no longer be just a side thought, but a star on your dinner table!
Why You’ll Love This Recipe
- Double Kale Goodness: Using both curly green and Tuscan kale adds layers of flavor and texture you won’t find in a single-kale dish.
- Cheesy, Creamy Bliss: A blend of gruyere, cheddar, and parmesan creates a velvety, savory sauce that hugs every leaf perfectly.
- Make-Ahead Friendly: You can prep this in advance, which means less stress on the day of your meal.
- Always a Crowd-Pleaser: Whether it’s a weeknight dinner or holiday side, this gratin draws compliments every time.
Ingredients You’ll Need
The magic of this Double Kale Gratin Recipe lies in the fresh, hearty ingredients that balance each other deliciously. I always look for fresh, vibrant kale, and freshly grated cheese (it really does make a difference!), so you get that perfect melt and flavor.
- Curly green kale: Its robust texture holds up well when baked, and tearing it yourself keeps it fresher than pre-cut bags.
- Tuscan (lacinato) kale: Adds a slightly sweeter, earthier flavor and a beautiful deep green color to the dish.
- Shallot: Provides a subtle sweetness and a nice oniony depth without overpowering the gratin.
- Salt and freshly cracked pepper: Essential for seasoning and bringing out the natural flavors.
- Gruyere cheese: Offers a rich, nutty taste and melts beautifully for that gooey factor.
- Sharp cheddar cheese: Brings tang and sharpness to balance the richness.
- Parmesan cheese: Adds a salty bite and helps create a crispy top layer.
- Garlic cloves: Fresh is best – minced finely to distribute savory flavor throughout.
- Heavy cream: Gives the gratin its luscious, velvety texture.
- Dijon mustard: Just a touch brightens the creamy sauce with a mild kick.
- Freshly grated nutmeg: Adds a subtle warmth and complexity — don’t skip this little gem!
- Panko bread crumbs: For that perfect crispy topping that contrasts with the creamy interior.
- Seasoned fine breadcrumbs: Adds extra flavor and texture on top.
Variations
I love making this Double Kale Gratin Recipe my own depending on the season or what’s in my fridge. It’s a flexible formula that welcomes little twists — so don’t hesitate to experiment!
- Variation: I sometimes swap half the heavy cream for crème fraîche or sour cream for a tangier richness — it’s a personal favorite twist that adds depth.
- Variation: For a gluten-free version, use gluten-free breadcrumbs or crushed nuts instead; it still gets that crunchy topping without compromising flavor.
- Variation: Add cooked bacon bits or pancetta for smoky, savory contrast — my family can’t get enough of that addition at holiday meals.
- Variation: Use smoked gouda or fontina in place of some cheeses to shift the flavor profile while keeping creamy melt-factor.
How to Make Double Kale Gratin Recipe
Step 1: Prep Your Greens and Baking Dish
Start by tearing your curly and Tuscan kale leaves away from the tough stems, and rip them into bite-sized pieces. Don’t be shy with how much kale you add to the dish — it will look like a mountain in your pan, but kale shrinks significantly as it bakes. Spritz or lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking and make cleanup easier.
Step 2: Season and Combine the Kale with Shallots and Cheese
Toss your kale with minced shallot, salt, and freshly cracked pepper. This seasoning layer ensures flavor gets deep into those leaves. Then, mix together your grated gruyere, sharp cheddar, and parmesan cheeses in a bowl. Add about three-quarters of this cheesy mix into the kale and toss well — this coats the kale, starting the delicious fusion of cheesy goodness.
Step 3: Make the Cream Sauce and Top It Off
Whisk together garlic, heavy cream, Dijon mustard, and freshly grated nutmeg until smooth and fragrant. Pour this luscious cream sauce over your kale and cheese. Then, sprinkle the remaining cheese evenly on top and finish with a mix of panko and seasoned breadcrumbs to get that perfect golden, crunchy crust we’re all dreaming of.
Step 4: Bake to Perfection
Place the gratin in a 350°F oven and bake for about 45 minutes. Look for a bubbling, golden-brown top with beautifully crisp edges — this is your green goddess at her very best. Remove from oven and serve immediately, savoring that first warm, cheesy bite.
Pro Tips for Making Double Kale Gratin Recipe
- Don’t Cut Your Kale Too Small: Tearing kale by hand keeps more texture and helps it hold up better during baking.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents which can affect melting and texture.
- Let the Gratin Rest Briefly: Allow it to cool for 5-10 minutes before serving so it sets slightly and slices cleaner.
- Don’t Skip Nutmeg: That tiny pinch truly elevates the cream sauce and deepens flavor more than you might expect.
How to Serve Double Kale Gratin Recipe
Garnishes
I love adding a sprinkle of freshly chopped chives or parsley on top just before serving — it adds a fresh pop of color and a bit of brightness that cuts through all that cheesy richness beautifully.
Side Dishes
This gratin pairs wonderfully with roasted chicken or grilled salmon for a comforting meal. On busy weeknights, I serve it alongside crusty bread and a simple green salad to balance the richness.
Creative Ways to Present
For special occasions, I like to bake this gratin in individual ramekins — they look elegant and help with portion control. You can also layer kale and cheese mixture in mini cast iron skillets for a rustic, cozy vibe that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge for up to 3 days. I’ve found keeping it airtight helps the cheese sauce maintain its creamy texture without drying out.
Freezing
This Double Kale Gratin Recipe freezes well! I freeze it in a sealed container before baking. When I’m ready to enjoy, I thaw it overnight in the fridge and bake as usual, although you may need to add a few extra minutes at the end.
Reheating
To reheat leftovers, I pop the gratin back in a 350°F oven for about 15-20 minutes, uncovered. This helps regain the crispy topping while warming the interior evenly without making it soggy.
FAQs
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Can I use just one type of kale in this Double Kale Gratin Recipe?
Absolutely! While using both curly and Tuscan kale gives more texture and flavor contrast, you can use just one kind if that’s what you have. Just keep in mind that the flavor profile might be slightly different, but still delicious!
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Is it necessary to use heavy cream, or can I substitute something lighter?
Heavy cream makes the gratin luxuriously creamy, but you can substitute half-and-half or whole milk mixed with some melted butter for a lighter option. Keep in mind the sauce won’t be as thick or rich.
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How do I prevent the gratin from becoming watery?
To avoid a watery texture, make sure to remove kale stems and use fresh, dry kale leaves. Tearing kale by hand rather than cutting helps with texture retention, and baking at the right temperature until bubbly will evaporate excess moisture.
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Can I make this dish vegan or dairy-free?
This dish relies heavily on dairy for its signature creamy, cheesy flavor, but you could experiment with plant-based cream alternatives and vegan cheeses. Keep in mind, the flavor and texture will be quite different, so adjust seasoning accordingly.
Final Thoughts
I absolutely love how this Double Kale Gratin Recipe elevates humble kale into a comforting, cheesy masterpiece. When I first made it, I honestly couldn’t believe how well kale and cheese paired — now it’s a staple in my kitchen, especially when I want to impress guests or sneak more greens into the meal. Trust me, once you make this, you’ll have everyone asking for seconds and maybe even thirds. Give it a go — your kale game is about to hit a whole new level!
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Double Kale Gratin Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired American
- Diet: Vegetarian
Description
This Double Kale Gratin is a rich and comforting side dish featuring two types of kale baked in a creamy, cheesy sauce topped with a golden, crispy breadcrumb crust. Perfect for a cozy family dinner or holiday gathering, it combines curly green kale and Tuscan kale with a mix of Gruyere, sharp cheddar, and Parmesan cheeses, enhanced by garlic, shallots, Dijon mustard, and a hint of nutmeg. The gratin bakes until bubbly and golden, delivering a delightful blend of textures and deep flavors.
Ingredients
Kale and Seasoning
- 1 large bunch of curly green kale, leaves torn from stem
- 1 large bunch of Tuscan (lacinato) kale, leaves torn from stem
- 1 shallot, minced
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Cheese
- 4 ounces Gruyere cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 2 ounces Parmesan cheese, freshly grated
Cream Mixture
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly grated nutmeg
Topping
- ½ cup panko bread crumbs
- 3 tablespoons seasoned fine breadcrumbs
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick spray to ensure the gratin does not stick and allows for easy serving.
- Prepare the Kale Mixture: Tear both the curly green kale and Tuscan kale leaves into pieces, removing the stems. Place the kale into the baking dish; it will seem overflowing but will cook down significantly. Add the minced shallot, salt, and freshly cracked pepper, and toss everything together thoroughly to combine and season the kale evenly.
- Mix and Add Cheese: In a separate bowl, combine the Gruyere, sharp cheddar, and Parmesan cheeses. Add about three-quarters of this cheese mixture to the kale and toss well to distribute the cheese evenly throughout the kale.
- Prepare the Cream Sauce: In a large bowl or measuring cup, whisk together the minced garlic, heavy cream, Dijon mustard, and freshly grated nutmeg until smooth and well combined.
- Assemble the Gratin: Pour the cream mixture evenly over the kale and cheese in the baking dish. Sprinkle the remaining cheese over the top of the kale and cream layer. Finish by sprinkling the panko bread crumbs and seasoned fine breadcrumbs evenly over the top for a crunchy crust.
- Bake the Gratin: Place the baking dish in the preheated oven and bake for 45 minutes. Bake until the top is golden brown and crisp and the edges are bubbling, indicating the cream has thickened and the cheese is melted and flavorful.
- Serve: Remove the gratin from the oven and serve immediately for the best texture and flavor. This dish can be prepared ahead of time but is best reheated just before serving to restore the crunchy topping and creamy inside.
Notes
- The gratin can be assembled ahead of time and refrigerated until ready to bake. Reheat in the oven before serving for the best results.
- Using a mix of curly green and Tuscan kale provides a nice balance of texture and flavor in the dish.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your cheeses.
- Panko breadcrumbs contribute to a lighter, crispier topping compared to regular breadcrumbs.
- To make this dish gluten-free, substitute the breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1/8th of recipe (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg
