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Author Notes: You can't go wrong serving a vegetable gratin this time of year. My only complaint is that most recipes serve up to a dozen folks, and we are a family of two. So I adapted my gratin recipe to make about four servings, enough for leftovers. Healing from a hip injury, I streamlined the cooking method by buying pre-washed packaged kale and -- gasp -- cooking it in the microwave. —Lizthechef
Food52 Review: The crunchy topping against the cheesy-coated kale makes this is an ideal side dish on a chilly evening -- or any evening, for that matter. Be bold with your pinches of nutmeg and cayenne if you prefer a bit more oomph, and enjoy this classic comfort food with a new twist. —figgypudding
Serves 2, generously
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 tablespoons all-purpose unbleached white flour
- 1 pinch freshly ground nutmeg, or more to taste
- 1 pinch cayenne pepper, or more to taste
- 3/4 cup Gruyère cheese, coarsely grated
- 10 ounces washed and chopped Tuscan kale
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons Parmesan cheese, finely grated
- A pinch of sweet Hungarian paprika
- 1 tablespoon unsalted butter, chopped
- Heat the oven to 375° F.
- Heat the milk, using a glass measuring cup, for 1 minute on high in the microwave.
- Melt the butter in a large skillet. Add the chopped onion and cook over medium heat until the onion is translucent but not browned, about 3 to 4 minutes. Add the flour, stirring until combined, and then whisk in the hot milk. Whisk sauce until it thickens and will coat the back of a wooden spoon. Add the nutmeg and cayenne. Stir, turn off the heat, and then stir in the Gruyère until melted and combined.
- Add the kale, salt, and pepper to the béchamel. Turn the heat back on and cook until the kale begins to just wilt, about 3 minutes.
- Turn everything into an 8-inch glass baking dish or similarly sized gratin dish. Combine the panko and Parmesan, then sprinkle over the gratin. Dust with a pinch of paprika and dot with butter.
- Bake for 25 to 30 minutes, until hot and bubbling.
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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