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

Scale

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

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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