Skip to main content
Skip to store items
Skip to main navigation

Sweet Potato and Kale Gratin

Yield
Servings
Prep time
1 1⁄2 hours
Courses
Side dishes | Vegetables
Special Diets
Lacto-vegetarian
Source

Adapted from www.ohmyveggies.com.

Description

This rich and creamy sweet potato dish would be welcome at Thanksgiving dinner. Using a mandolin makes quick work of slicing the sweet potatoes.

Ingredients

1 lbkale (tough stems removed, roughly chopped)
3 lbsweet potatoes (peeled, thinly sliced between 1/8-inch and 1/4-inch)
1 cparmesan cheese (grated, divided)
1 ptheavy whipping cream
1 tsalt
1⁄2 tblack pepper
1⁄2 tnutmeg
2 Tbutter (cubed)

Instructions

Preheat oven to 400˚F. Lighly grease a 9x13-inch baking dish.

Set a steamer basket over boiling water and steam kale just until wilted, about 3 minutes. Press out excess water and set aside.

In a small bowl, whisk the heavy cream, slat, pepper, and nutmeg together. Set aside.

Spread about half of the sliced sweet potatoes out in the prepared baking dish. Arrange the kale in an even layer on top of the sweet potatoes. Top the kale with half of the grated cheese, then add the remaining sliced sweet potatoes. Pour the cream mixture on top, and dot with butter. Sprinkle with remaining cheese. Cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the potatoes are bubbling and tender and the cheese is golden brown. Allow to rest at room temperature for 15 minutes, then serve.