Lacinato Kale Gratin

By • December 9, 2014 25 Comments

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Author Notes: This recipe comes from Renee Erickson's A Boat, A Whale, and A Walrus. I love that it doesn't ask you to precook your greens, so the bottom layer gets soft and creamy and the top becomes crispy, like a bunch of kale chips fused together with cheese. Marian Bull


Serves 6 to 8, as a side

  • 3 medium (or 2 large) bunches lacinato kale, ribs removed, torn into roughly 3-inch pieces
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • Freshly cracked black pepper
  • 3 cups heavy cream
  • 8 ounces sharp cheddar cheese (use the good stuff!)
  1. Preheat the oven to 350° F.
  2. Pile the kale in a 9 x 13-inch baking dish (or something a bit larger). It will seem like an overabundance of kale, towering above the pan's edge, but you want it all. Season the kale with the nutmeg and salt and pepper (to taste), then carefully drizzle the cream over it. Spread out the cheese slices over the kale.
  3. Place the gratin dish on a baking sheet to catch any cream that drips out as the gratin cooks. Bake for 50 minutes to 1 hour; you want the cream to thicken and the cheese to brown nicely. The outer shell of kale will crisp up, like kale chips -- you want this!
  4. Let the gratin cool for a few minutes, then serve.

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