Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar. Maxime Iattoni
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spice — clove, cinnamon, and nutmeg — to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Yield: serves 6-8
Ingredients
- 5 tbsp. butter
- 3 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 1 bunch kale, stemmed and roughly chopped
- 3 large sweet potatoes (about 2 1/2 pounds) peeled and sliced about 1/8″ thick
- 2 cups half-and-half
- 2 tsp. ground cinnamon
- Fresh nutmeg
- 1 cup grated white cheddar
Instructions
- Preheat oven to 400°. Rub the inside of an 8″×8″ baking dish with 1 tbsp. of the butter. Smash garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
- Combine garlic paste, kale, potatoes, half-and-half, cinnamon and remaining 4 tbsp. butter (cut into 1⁄2” pieces) in a pot; stir. Season with salt and pepper and taste the creamy liquid—it should be seasoned generously. Grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8–10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.
- Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with cheddar and bake until deeply golden brown, about 20–30 minutes. Let gratin cool and set a little before serving.
