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.


  1. Wash and peel the sweet potatoes. Using a mandolin or a very sharp knife, slice into ⅛” rounds. Set aside.
  2. Wash kale, then chop off and discard the majority of the tough stems. Set aside.
  3. 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.
  4. In the same pot of boiling water, add the sliced sweet potatoes. Cook, uncovered, for 3 minutes. Drain and set aside to cool.
  5. Once cooled, finely chop the cooked kale and set aside.


Cheese Sauce
  1. 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.
  2. 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.
  3. 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.


  1. Preheat oven to 375°.
  2. 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.
  3. Pour remaining cheese sauce over the vegetables and top with cheddar cheese.
  4. 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.
  5. 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.

Noms for the Poor

Toronto, Ontario

Toronto’s Liz Mochrie gladly shares her original vegetarian recipes on her blog, Noms for the Poor.

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