Sweet Potato & Kale Gratin
Sure, this recipe is rich, comforting, and cheesy, but it’s also filled with nutritious sweet potatoes and kale to keep it from feeling too heavy.
- Wash and peel the sweet potatoes. Using a mandolin or a very sharp knife, slice into ⅛” rounds. Set aside.
- Wash kale, then chop off and discard the majority of the tough stems. Set aside.
- Bring a large pot of water to a rolling boil, then submerge kale leaves and cover for 5 minutes. Use tongs to remove the kale leaves. Drain, then place on a clean towel to let cool.
- In the same pot of boiling water, add the sliced sweet potatoes. Cook, uncovered, for 3 minutes. Drain and set aside to cool.
- Once cooled, finely chop the cooked kale and set aside.
- In a medium saucepan over medium-low heat, melt butter. Add flour and whisk until combined, creating a roux. Continue to stir for about another minute.
- Slowly pour milk into the roux, whisking constantly to prevent clumps from forming. Once all the milk has been added, continue whisking, cooking the mixture for another five minutes.
- Add 2 cups of cheese to the milk mixture and whisk until the cheese has completely melted and the sauce is smooth and slightly thickened, about 5 minutes. Add salt & pepper to taste. Remove from the heat.
- Preheat oven to 375°.
- In a 1.5 quart round casserole dish or a 9x13” pan, layer the sweet potatoes, then top with about ½ cup of the chopped kale. Pour a ¼ to ⅓ cup of cheese sauce over the layered vegetables, spreading with a spatula. Repeat this process until you’ve used all of the vegetables.
- Pour remaining cheese sauce over the vegetables and top with cheddar cheese.
- Bake in the preheated oven for 35 to 45 minutes, until the casserole is bubbling vigorously around the sides and the cheese is completely melted and starting to brown.
- Place casserole under the broiler for 3 – 5 minutes, watching closely so that it doesn’t burn. As soon as the top has caramelized, remove it from the oven. Let cool at least 15 minutes before serving.