Kale Sweet Potato Gratin

Indulge in the comforting layers of this Kale Sweet Potato Gratin, where earthy sweet potatoes meet the hearty, nutrient-packed goodness of fresh kale. This vibrant casserole features thinly sliced sweet potatoes and wilted garlic-infused kale, layered with creamy Gruyere and Parmesan cheeses and enriched with a luxurious blend of heavy cream, milk, and a hint of nutmeg for warmth. With its golden, bubbly crust and melt-in-your-mouth texture, this gratin is an elevated yet approachable dish that's perfect as a side for holiday gatherings or a satisfying vegetarian main. Ready in just over an hour, this delectable recipe is a must-try for fans of hearty, flavor-packed comfort food.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Sweet potatoes
• 4 cups Fresh kale
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 cup Heavy cream
• 0.5 cup Milk
• 1.5 cups Gruyere cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.25 teaspoon Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with butter.

Step 2

Peel the sweet potatoes and thinly slice them into uniform rounds, about 1/8-inch thick, using a sharp knife or mandoline slicer.

Step 3

Wash the kale thoroughly, remove the tough stems, and roughly chop the leaves.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the kale, stirring occasionally, until wilted, about 3-4 minutes. Set aside.

Step 5

In a saucepan, heat the heavy cream and milk over low heat until warm, but do not boil. Stir in the nutmeg, salt, and black pepper.

Step 6

Layer one-third of the sweet potato slices at the bottom of the prepared baking dish, slightly overlapping them. Sprinkle a small handful of grated Gruyere cheese over the sweet potatoes, then add a layer of half the kale.

Step 7

Repeat with another layer of sweet potatoes, another sprinkle of Gruyere, and the remaining kale. Finish with a final layer of sweet potatoes on top.

Step 8

Pour the warm cream mixture evenly over the layers, ensuring it spreads throughout the dish.

Step 9

Top with the remaining Gruyere cheese and all of the Parmesan cheese.

Step 10

Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the sweet potatoes are tender when pierced with a fork.

Step 11

Let the gratin cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	1244.4 grams (1244.4g)

Amount per serving	% Daily Value*
Calories	2387

Total Fat 182.00g	233%
Saturated Fat 94.40g	472%
Polyunsaturated Fat 2.90g
Cholesterol 482mg	161%
Sodium 4734mg	206%
Total Carbohydrate 101.80g	37%
Dietary Fiber 18.30g	65%
Total Sugars 24.50g
Protein 81.80g	164%

Vitamin D 90IU	452%
Calcium 3019mg	232%
Iron 8mg	44%
Potassium 1285mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.0%

Protein: 13.8%

Carbs: 17.2%