Description
This Sweet Potato Kale Gratin is a comforting and nutritious baked casserole featuring thinly sliced sweet potatoes, sautéed kale, rich heavy cream, garlic, and melted Gruyère cheese. The dish combines creamy textures with earthy and slightly sweet flavors, making it a perfect side for any meal or a standalone vegetarian main course.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and thinly sliced
- 4 cups kale, stems removed and chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup grated Gruyère cheese
- Ground nutmeg, to taste
- Salt, to taste
- Black pepper, to taste
- Olive oil, for greasing the baking dish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the gratin.
- Prepare the sweet potatoes: Peel the sweet potatoes and slice them thinly to ensure they cook evenly and absorb flavors well.
- Sauté the kale: In a skillet over medium heat, cook the chopped kale until wilted. This softens the kale and reduces moisture to prevent sogginess in the gratin.
- Grease the baking dish: Lightly coat the baking dish with olive oil to prevent sticking and add subtle flavor.
- Assemble the gratin: Layer the thin sweet potato slices and sautéed kale in the dish. Mix minced garlic, heavy cream, ground nutmeg, salt, and black pepper, then pour this cream mixture evenly over the layers. Finally, sprinkle the grated Gruyère cheese on top.
- Bake covered: Cover the dish with foil and bake for 30 minutes to allow the ingredients to meld and soften perfectly.
- Bake uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and bubbly.
- Cool and serve: Let the gratin cool for 10 minutes before serving to allow it to set and enhance flavors.
Notes
- Use a mandoline slicer for even sweet potato slices to ensure uniform cooking.
- Sautéing the kale reduces its bitterness and moisture content, preventing a watery gratin.
- The nutmeg adds a warm, subtle depth to balance the creamy cheese sauce.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if unavailable.
- Letting the gratin rest helps it firm up for easier slicing and serving.
