- 2 lb
- sweet potatoes (peeled, sliced into 1/4" thick rounds)
- 1⁄2 lb
- kale (or Swiss chard, washed and shredded)
- 1 t
- smoked paprika
- 1 t
- chili powder
- 4 T
- butter (melted)
- 1 1⁄4 c
- heavy cream
- 1⁄4 c
- parmesan (or smoked Cheddar, shredded)
What a lovely way to eat two vegetable powerhouses!
Preheat the oven to 375˚F. Butter or oil a 9x13-inch casserole dish.
Blanch the kale or chard for 3 minutes in boiling water. Drain and squeeze out any excess liquid with tongs. Line the prepared casserole dish with half of the sweet potato, arranged in a single layer, with the slices only slightly overlapping. Sprinkle with half of the smoked paprika, half the chili powder, and a sprinkle of salt and pepper. Spread half of the kale or chard over the sweet potatoes. Drizzle with half of the melted butter. Repeat with another layer of sweet potatoes, chard or kale, spices, and butter. Pour the heavy cream evenly over the top.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the cheese evenly over the gratin, and bake another 10-15 minutes, until bubbly and the cheese is beginning to brown. Serve warm.