Make Ahead
Lacinato Kale Gratin
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46 Reviews
Jessamin
December 29, 2023
I made this as part of a small Christmas dinner for two. It was insanely easy and delicious. I was worried about the amount of cream, but it turned to a custardy texture as the recipe promised. It was amazing right out of the oven, but leftovers reheated even better (super crispy). I had to adjust oven degrees to accomadate baking a meat dish, and it was totally fine. This is basically a back-pocket, low-effort, easy-going recipe for many holiday meals to come. Thank you!
Molly R.
September 14, 2022
This was an unexpected delight! I didn't have any heavy cream on hand, so I used Nutpods, non-dairy creamer. It was awesome! It didn't really thicken like heavy cream might, but it was still excellent. I will definitely be making this again. And I can see why using the "good stuff" (cheddar cheese) really makes this dish extra flavorful. And do NOT skip the nutmeg - really adds a nice flavor! So simple and easy, and adds sooo much to the dinner!
dieek
July 17, 2022
This was a wonderful recipe, and definitely an easy enough dish to continue making even on weeknight dinners.
Beware that the longest step in this prep is removing the ribs from the kale. And that you will want more kale in this than you think is possible.
Beware that the longest step in this prep is removing the ribs from the kale. And that you will want more kale in this than you think is possible.
Lauren M.
November 23, 2020
This will be my newest thanksgiving staple. Made for picky eaters and even they liked it! So quick and easy result with a major payoff in the finished result. Major fan of this - thanks for sharing!
Karen C.
December 24, 2019
Very easy to make and smells delicious but my heavy cream did not become custard like after 55 minutes so it was very milky on the bottom. I’m putting it back in the oven to see if more time will help.
Athena P.
February 13, 2019
How much by weight is a bunch of kale for this recipe? Our grocer's kale bundles change size depending, apparently, on season: a summer bundle is often nearly twice as large as one in winter.
strozyk
November 22, 2018
This turkey day is my third time making this dish. This time I skipped the nutmeg, used a sprinkle of fresh ground Chipotle (real imported piri piri is also great), tucked in thin raw slices of shallot, and used mostly curly kale because that's what came in my veggie bin. Might be my favorite version yet. I ate leftovers for breakfast before, and that's the plan for tomorrow too!
lark W.
August 15, 2018
MICROWAVE? I only have a microwave. Anyone have any tips? I do want to make this.
JulieBee
August 15, 2018
My tip is: don’t make this in a micro. The cream will splatter everywhere and it will not bake properly. Maybe borrow a neighbor’s oven. Good luck.
JulieBee
August 16, 2018
I wouldn't even attempt doing this in the microwave. I just don't see how it could work. Even though this is a veggie dish, 3 bunches of kale, 3 cups of heavy cream and a cup of top quality cheddar = approximately $15.00 worth of ingredients, I wouldn't take the chance. I've made this dish and it really is excellent. When baked, the cream kind of evaporates and absorbs down, softening and cooking the kale. The cheddar melts and browns, which does not seem possible in the micro. But maybe someone else in the comment section feels differently.
Laurie
May 1, 2017
This was the best kale gratin ever!!!! Like really tasty kale chips in a casserole - and I don't like casseroles. Made a huge pan for a dinner party and was worried the greens would not reduce. It was perfect and loved by folks who don't like kale
Iris
January 1, 2017
Made this for New Years Eve dinner. It's so rich and wonderful! I used the convection setting on my oven, nice crispy bits on the top! The heavy cream ends up like custard. Don't worry about it being soggy! It's delicious.
rebeck
November 25, 2016
Do as the recipe says and serve just after baking. I made this the morning of thanksgiving and when reheated for dinner the cheese was hard and the dish hard no fluidity. Too bad because it looked and smelled great right out of the oven. :/
kim
November 24, 2016
JUST ATE THIS TODAY, took it to my MILs holiday table. It was a HUGE hit!!! Even with those who don't like kale. And so so easy. This is a winner!!!
Lauren D.
November 21, 2016
I happen to have frozen kale in the freezer - could I substitute or would it produce too much water? If so - I'm off to the store - just found my thanksgiving contribution.
Athena P.
February 13, 2019
A bit late for your Thanksgiving but frozen kale works as nicely as fresh in everything I've tried. For soup I add it straight from the freezer & for other dishes I thaw first & drain off any accumulated water (for sautés it cooks a bit quicker than raw.) Good luck; if you try this with frozen kale, let us know how it worked for you? Cheers!
epicharis
February 14, 2016
Served this alongside steaks for an outstanding Valentine's Day dinner. I think my boyfriend loves this more than he loves me. I don't blame him at all. Thank you for sharing such a splendid recipe with us!
Sarah
February 13, 2016
I'm guessing you put the spices all over each leaf as opposed to just on top, but do you just put the cheese and cream on top of the pile of kale or do you layer it at all?
NgHuiLi
January 27, 2016
Can i use spinach instead of kale?
Marian B.
January 27, 2016
I actually don't think this would work, since spinach has such a higher water content than kale—the thing about this recipe is that the kale is sturdy enough to stand up to all that dairy. This is a really nice spinach gratin recipe, though: https://food52.com/recipes/3597-spinach-gratin
Kevin F.
April 6, 2015
We have made this a half dozen times now. Every time we make it, we can't get enough and the folks we have over rave about it as well.
janieack
March 6, 2015
Made this to take to my nephew and his college housemates, along with a hearty casserole and other goodies. Everyone thought I was crazy and "the boys" would never eat the kale. Ha! My nephew texted me the next day to say it was "awesome" and his favorite dish.
Park R.
January 24, 2015
This was a side dish to a simple tomato soup [carrots, onions, garlic, tomato paste and canned tomatoes] with parmesan croutons last night. I added some of the post cooked cream to the soup to soften-up the tomato flavor. So decadent! Particularly the crispy kale which really complimented the tomato.
sl(i)m
January 9, 2015
Delicious! So much so that even the "ummm, maybe kale is OK to try occasionally" diners in my family loved it! The cream just disappears, Debra; it didn't feel like too much... and it's so easy. I put my three bunches of kale into an old, deep square corning ware dish: it cooked evenly, fit, and there were no spills.
Debra
December 30, 2014
any recipe with three cups of heavy cream should be considered inedible.
THREE CUPS?
Putting three cups of cream on something that hit our tables to give us all abundant great health and longevity to enjoy it is /well,missing the point.
I would like to see this recipe adapted to reflect todays informed palate. Three cups of cream disqualifies food from the table.
THREE CUPS?
Putting three cups of cream on something that hit our tables to give us all abundant great health and longevity to enjoy it is /well,missing the point.
I would like to see this recipe adapted to reflect todays informed palate. Three cups of cream disqualifies food from the table.
NSue
January 15, 2015
I think l'm missing something. How can three cups of cream disqualify a food from the table? I can see it if someone is allergic to milk products. Anything else just means you're not "working" hard enough! That's what my grandmother would say...and she was (almost) never wrong, too!
BeyondBrynMawr
May 3, 2016
Assuming it serves eight people (recipes says six to eight), that's three fluid ounces of heavy cream per person. Indulgent, yes, but I wouldn't call that inedible. The fixation on a recipe with three cups of heavy cream seems a little uncalled for - that would be excessive for one people but hardly anything for a recipe feeding one hundred.
JulieBee
December 25, 2014
This was so easy and super delicious. I served it on Christmas Day and everyone was raving about the taste. But learn from me, I mistakenly ignored the author's note that 3 heads would seem like too much kale (which it did) and only used 2 heads. The greens wilted and reduced to a thin layer like spinach does. It tasted fabulous but the finished dish didn't look as full and abundant as it should have.
cream C.
December 18, 2014
I loved this! I did not have heavy cream, but I did have half a bar of low-fat cream cheese which I heated with 1% milk and stirred until it was smooth. It worked just fine - my guests and I LOVED this. So easy and delicious. Will definitely make again.
Vicki S.
December 12, 2014
Made just 1/3rd of this recipe this evening. It was very tasty, except some of the kale had a bitter flavour even though it was very fresh. Has anyone else experienced that?
Susan W.
December 10, 2014
I have this in my oven right now. I was at the store grabbing kale and remembered this from the splash page this morning. Grabbed some aged cheddar from a micro dairy near Seattle, came home and built this wonder giggling as I poured the cream. I made half the recipe just for me. I'm not sharing. I think I'll have a brownie for dessert so I hit all the food groups.
Jen S.
December 10, 2014
This does look and sound good, but I'm wondering. Seems like the cheese mostly bakes up nice and crispy on top and you're left w/kale swimming in cream...don't get me wrong I don't necessarily have an issue w/anything swimming in cream but I don't like the idea of the cream running all over the plate, you know?
Lemongrass&Lime
December 23, 2014
I believe that you'll find the cream cooks down in gratins to form a cheesy thick coating. So you shouldn't have any liquid in the dish once cooked.
Marian B.
December 23, 2014
There's only a bit of liquid left at the bottom of the dish -- I promise it's not a swimming situation!
Mark O.
December 10, 2014
Been making Kale Au Gratin for years. My wife's favorite kale dish. I do a par boil/cheese sauce w/Pecorino Romano. This is easier. Will definitely give a try.
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