Side Dishescoleycooks5.0
Creamed Kale Gratin
This creamy kale gratin is made with tender greens baked in a silky white sauce, then gets topped with Gruyère cheese and golden breadcrumbs for a rich, comforting side dish. It’s a crowd-pleasing dish that's perfect for the holidays or any cozy winter night!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 45 min🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- skillet
- whisk
- baking dish
- oven
📝 Preparation Steps
1
Bring a large pot of water to a boil and season generously with salt. Prepare a large bowl of ice water and set aside.
2
Drop large bunches of kale into the boiling water, working in batches, and stir gently until softened, about ⏱️ 3 minutes. Use a spider or large slotted spoon to transfer the kale to the ice bath.
3
Once cool, drain well, then use your hands to squeeze out as much liquid as possible. Coarsely chop and transfer to a large bowl.
4
Heat oil in a medium skillet over medium heat. Add breadcrumbs and stir until crisp and golden brown, about ⏱️ 5 minutes.
5
Transfer to a bowl, season lightly with salt and pepper, then stir in Parmesan cheese and 1 teaspoon thyme leaves.
fresh thyme leaves (divided, plus 5 thyme sprigs)2 teaspoons
6
Wipe out the skillet, then melt 1 tablespoon butter over medium-high heat.
butter (divided, plus more for greasing the dish)2 tablespoons
7
Add shallots and cook until golden and crisp, about 7 to ⏱️ 8 minutes. Transfer to the bowl with kale.
8
In the same skillet, add the remaining tablespoon of butter and the flour.
butter (divided, plus more for greasing the dish)2 tablespoonsflour1 tablespoon
9
Whisk until the flour is absorbed, then whisk in the half and half, garlic, and thyme sprigs. Bring to a simmer and cook until the mixture thickens and reduces to about 1 ½ cups.
flour1 tablespoonhalf and half2 cups
10
Add nutmeg, then season with salt and pepper to taste (you can go a little heavier since it will be mixed with the kale). Discard the thyme sprigs and garlic cloves if desired, or leave the garlic in and mash it slightly with a fork.
11
Pour the sauce over the kale and toss to coat evenly. Taste and season again with salt and pepper.
12
Transfer to a greased 3-quart baking dish. Sprinkle with Gruyère cheese, then top with breadcrumbs. At this point, the dish can be prepared up to 3 days in advance. Cover and refrigerate until ready to bake.
Gruyère cheese (coarsely grated)1 cup
13
Preheat the oven to 400°F. Bake, covered, for about ⏱️ 25 minutes, or until the filling is hot.
14
Remove the cover and continue baking until bubbling, golden, and melted, about 10 to ⏱️ 20 minutes more.
15
Sprinkle with the remaining thyme leaves and serve.
fresh thyme leaves (divided, plus 5 thyme sprigs)2 teaspoons
Nutrition Facts
calories
441 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
10 g
sugar Content
7 g
sodium Content
618 mg
protein Content
19 g
trans Fat Content
0.1 g
cholesterol Content
45 mg
carbohydrate Content
40 g
saturated Fat Content
11 g
unsaturated Fat Content
11 g
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