Welcome to the world of kale gratin!
This double kale gratin is rich, comforting, and unexpectedly addictive.
If you enjoyed gratins like a Brussels sprouts version, this kale gratin is just as satisfying and might become a new favorite. It combines tender, creamy greens with crisp, cheesy edges for a great contrast of textures.
Why this gratin works
Two kinds of kale—tuscan (lacinato) and curly green—are used here. You can use one type if that’s what you have, but the mix offers pleasant textural contrast: the tuscan is a bit sturdier while the curly kale crisps up and becomes pleasantly chewy.
For anyone who loves crispy kale chips, this dish offers a similar appeal: the bottom layers become creamy as the greens cook with cream and cheese, while the exposed pieces and the top layer of cheese and breadcrumbs turn golden and crunchy.
Make ahead and reheating
This gratin reheats well. While it’s best fresh from the oven, you can assemble and bake ahead, then reheat in the oven before serving. The flavors—three cheeses, cream, mustard, nutmeg and crunchy breadcrumbs—develop nicely, delivering a profile that’s almost like kale mac and cheese without the pasta.
Serving and comparisons
Compared to a Brussels sprouts gratin, this kale version is slightly lighter and a touch less rich, making it a good option for weeknights or when you want a less-heavy side. The recipe is straightforward: tear the kale, toss with cheese, pour over a seasoned cream mixture, top with more cheese and breadcrumbs, and bake until bubbly and golden.
Whether you choose kale or Brussels sprouts, both gratins are excellent—pick the vegetable you prefer or serve both if you want a gratin-focused meal.
Can’t I just have both? A meal of gratins sounds perfect.
Double Kale Gratin
Double Kale Gratin
8 people
Pin Recipe
Ingredients
- 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
- 4 ounces gruyere cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly grated nutmeg
- ½ cup panko bread crumbs
- 3 tablespoons seasoned fine breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- Tear the kale into pieces and place it in the baking dish. It may look like a lot; the kale will cook down. Toss the minced shallot into the kale and season with salt and pepper.
- Combine the grated cheeses in a bowl. Add about three quarters of the cheese to the kale and toss to combine.
- In a large bowl or measuring cup, whisk together the garlic, heavy cream, Dijon mustard and nutmeg. Pour the cream mixture over the kale. Top with the remaining cheese and sprinkle the panko and seasoned breadcrumbs evenly over the top.
- Bake for 45 minutes, until the top is golden and crisp and the edges are bubbly. Serve immediately.
- Note: this can be assembled ahead of time and reheated in the oven before serving for best results.
Did you make this recipe?
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It may not be the prettiest dish, but it’s absolutely delicious and worth making for any dinner that needs a comforting, flavorful side.