Can I make sweet potato and kale gratin ahead of time?

Yes, you can assemble the sweet potato and kale gratin up to 24 hours in advance. Keep it covered in the refrigerator and bake it when you're ready, adding an extra 10 minutes to the covered baking time.

What are the best potatoes for a gratin?

For this specific sweet potato and kale gratin, standard orange-fleshed sweet potatoes (often labeled as yams in the US) are best because they provide the right balance of starch and sweetness.

How do I prevent the kale from becoming tough?

Removing the woody center ribs and briefly sautu00e9ing the kale before layering it in the sweet potato and kale gratin ensures it remains tender and flavorful.

Is it possible to make this gratin dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative, though the flavor profile of the sweet potato and kale gratin will change significantly.

Sweet Potato and Kale Gratin: 7 Reasons Why It’s the Best Side Dish

Name: Sweet Potato and Kale Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 lbs sweet potatoes, peeled and thinly sliced 1 large bunch Lacinato kale, stems removed and chopped 2 cups heavy cream 3 cloves garlic, minced; 1.5 cups Gruyère cheese, shredded; 0.5 cup Parmesan cheese, grated 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp ground nutmeg 2 tbsp butter

Description

A rich, creamy, and sophisticated side dish featuring layers of sweet potatoes and hearty kale in a garlic-nutmeg cream sauce.

Ingredients

Scale

3 lbs sweet potatoes, peeled and thinly sliced
1 large bunch Lacinato kale, stems removed and chopped
2 cups heavy cream
3 cloves garlic, minced
1.5 cups Gruyère cheese, shredded
0.5 cup Parmesan cheese, grated
1 tsp salt
0.5 tsp black pepper
0.25 tsp ground nutmeg
2 tbsp butter

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Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter.
Step 2: In a small saucepan over medium heat, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat and let steep.
Step 3: In a large skillet, melt a small amount of butter and sauté the chopped kale until slightly wilted. This should take about 3-4 minutes.
Step 4: Arrange a single layer of sliced sweet potatoes in the bottom of the prepared baking dish.
Step 5: Top the potatoes with a portion of the sautéed kale and a sprinkle of Gruyère cheese.
Step 6: Repeat the layers until all the sweet potatoes and kale are used, finishing with a final layer of sweet potatoes on top.
Step 7: Carefully pour the infused cream mixture over the sweet potato and kale gratin layers.
Step 8: Cover the dish with aluminum foil and bake for 45 minutes.
Step 9: Remove the foil, sprinkle with the remaining Gruyère and Parmesan cheese, and bake for another 15-20 minutes until the top is golden brown and the potatoes are tender.
Step 10: Let the sweet potato and kale gratin rest for 10 minutes before serving to allow the sauce to set.

Notes

For a lighter version, you can substitute half of the heavy cream with whole milk, though the result will be less creamy.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Casseroles & Bakes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 345
Sugar: 7g
Sodium: 480mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 12g
Cholesterol: 65mg

Description

Ingredients

Instructions

Notes

Nutrition

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