Kale and Sweet Potato Gratin
Ingredients
- 5 Tablespoons butter
- 3 garlic cloves
- 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 teaspoons ground cinnamon
- Fresh nutmeg
- 1 cup grated white cheddar cheese
Preparation
- Preheat oven to 400 degrees F. Rub the inside of an 8"x 8" baking dish with 1 Tablespoon of 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 Tablespoons 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 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.
Recipe and photo courtesy of Saveur.com
