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Sweet Potato and Kale Gratin

Servings: 8 -10
Author: Jess Smith via Inquiring Chef

Ingredients

  • 2 tbsp. butter
  • 1 large onion, chopped
  • 6 cups raw kale, rinsed and roughly chopped
  • 2 cups milk (2% or whole)
  • 1 cup heavy cream
  • ½ tsp. nutmeg
  • ½ cup blue cheese, crumbled
  • 5 large sweet potatoes, peeled and very thinly sliced
  • ½ cup parmesan cheese
  • 1 cup panko (or other breadcrumbs)

Instructions

  • Preheat oven to 400 degrees.
  • Heat butter in large sauté pan over medium-high heat. Add onion and cook until soft and translucent. Reduce heat and pour kale over onions. Cover pan with lid and cook until kale is reduced and wilted, stirring occasionally. This process should take about 10 minutes, and kale should reduce to about 2 cups. Pour contents of pan into a strainer and allow to drain well while preparing other ingredients. (Kale must be very well drained – squeeze as much liquid out of it as possible while it is in the strainer.)
  • In the same pan used for the onions and kale (no need to wash it), heat milk and cream over medium heat until they begin to boil. Remove from heat and add nutmeg and blue cheese, whisking to combine.
  • In a well greased 13×9-inch baking dish, assemble the gratin. First, line the bottom with ¼ of the sweet potatoes. Top with ⅓ of the kale, followed by ⅓ of the milk. Repeat layers, ending with a layer of sweet potatoes.
  • Cover gratin tightly with foil and bake until liquid is bubbling and potatoes are tender, 45-50 minutes. Remove foil and sprinkle parmesan cheese and panko evenly over gratin. Return to oven, uncovered, and bake another 10-12 minutes, until topping begins to brown. Allow dish to cool at room temperature for 10 minutes before slicing and serving warm.

Notes

It is important to slice the sweet potatoes very thin to get all of the layers that give this gratin its nice texture and to insure that the cooking time noted above is correct. If you have a mandolin, it would be best to use that for slicing, but carefully slicing it as thinly and evenly as possible with a knife will work as well. You can substitute parmesan for the blue cheese in this recipe if you prefer.