Creamy Kale au Gratin
This creamy kale gratin is made with tender greens baked in a silky white sauce, then gets topped with Gruyère cheese and golden breadcrumbs for a rich, comforting side dish. It's a crowd-pleasing dish that's perfect for the holidays or any cozy winter night!
I love anything au gratin. Give me any vegetable, cover it in cheese and breadcrumbs, bake it until bubbly and golden brown on top, and I'm a happy girl. It's the ultimate comfort food!
This is one of my favorite recipes to make during the holidays because it's rich and comforting, but still loaded with nutritious leafy greens.
This recipe uses several bunches of kale, but they shrink considerably in volume once cooked. It might look like too much at first, but don't worry, it will reduce down after blanching.
This recipe is a little bit involved, but the results are so worth it! Plus, since it can be made ahead, it's ideal for holidays like Thanksgiving and Christmas, or any other special occasion or dinner party.
Want other winter gratin recipes? Try my easy baked Cauliflower Gratin, this cozy Parsnip and Celery Root Gratin or classic Dauphinoise Potato Gratin.
Why This Recipe Works
- Works well with any variety of kale or other leafy greens.
- Ideal for holidays, special occasions and cozy winter gatherings.
- The creamy béchamel and melted Gruyère create a rich, cheesy sauce that coats every leaf.
- Can be assembled ahead of time, making holiday cooking easier.
Ingredient Notes
Kale - You can use any type of kale. Curly kale, tuscan kale, Russian red kale, dinosaur kale or a mixture of kale are great. You can also use a mix of other hearty greens instead of just kale if you prefer. Swap in mustard greens, Swiss chard, bok choy or collard greens, but avoid tender greens like spinach or baby kale.
Breadcrumbs - Homemade breadcrumbs are great here. If you don't have any, take a few pieces of stale bread and bake them in a 250°F oven until they're totally dried out and crisp, then pulse them in a food processor until they form rustic crumbs. For this recipe, I like them a little more coarse, with some bigger pieces and some smaller. Alternatively, you can use panko breadcrumbs.
Parmesan cheese - Use good quality Parmigiano Reggiano and grate it fresh off the block for the best flavor.
Olive oil - Use a few tablespoons of good-quality extra virgin olive oil for the breadcrumbs. It helps them get extra crispy and golden brown. Learn more about choosing the right extra virgin olive oil in my guide.
Gruyère cheese - Melts beautifully for a smooth, creamy gratin. You can also mix in a good quality Swiss cheese, aged cheddar or brie for different profiles. For more cheese options, check out my Italian cheeses guide.
Garlic cloves and shallots - They add depth of flavor to the sauce mixture. Sauté them over medium heat until caramelized for a rich, savory base.
Half and Half - If you don't have any you can use one part whole milk and one part heavy cream for the same results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot of water
- Large bowl of ice water
- Slotted spoon
- Medium bowl
- Heavy skillet
- Casserole dish or gratin dish
- Baking dish
How to Make Creamed Kale Gratin
- Bring a large pot of water up to a boil and season with salt. Prepare a large bowl of ice water and set aside.
- Drop large bunches of kale into the water, working in batches, and stir gently until softened, about 3 minutes. Use a spider or large slotted spoon to transfer to the ice bath.
- Once cool, drain, then use your hands to squeeze out as much liquid as possible. Coarsely chop, then transfer to a large bowl.
- Heat oil in a medium skillet over medium heat. Add breadcrumbs and stir until crisp and golden brown, about 5 minutes.
- Transfer to a bowl, season lightly with salt and pepper, then stir in Parmesan cheese and 1 teaspoon thyme leaves.
- Wipe out the skillet, then melt 1 tablespoon butter over medium-high heat. Add shallots and stir until they turn golden and crisp, about 7-8 minutes, then transfer to the bowl with the kale.
- In the same skillet, add the remaining tablespoon of butter and the tablespoon of flour.
- Whisk until the flour is absorbed, then whisk in the half and half, garlic, and thyme sprigs.
- Bring to a simmer, then cook until the mixture is thickened and reduced to about 1½ cups.
- Add nutmeg, then season with salt and pepper to taste (you can go a little heavier since it's getting mixed with the kale).
- Discard the thyme sprigs and garlic cloves if desired (I leave the garlic in and mash them up a bit with a fork).
Pro Tip: Cook the flour long enough before adding the liquid so the sauce doesn't have a raw flour taste, but don't let it take on any color.
- Pour the sauce over the kale and toss to evenly coat. Taste and season again with salt and black pepper.
- Transfer to a greased 3-quart baking dish. Sprinkle with Gruyère cheese, then with breadcrumbs on top. At this point, the dish can be prepared up to 3 days in advance. Cover and refrigerate until ready to bake.
- Preheat the oven to 400°F. Place a rack in the center of the oven and set a baking sheet underneath to catch any spills.
- Bake the gratin, covered, for about 25 minutes, or until the filling is hot. Remove the cover and continue baking until bubbling, golden, and melted, about 10-20 minutes more.
- Sprinkle with the remaining thyme leaves and serve.
Tips for Success
- Make your own breadcrumbs to achieve a better texture.
- Always squeeze out the excess moisture from kale before baking to avoid a runny gratin.
- Reduce the sauce properly for a smooth, creamy gratin.
- If your breadcrumb topping browns too quickly in the oven, cover the dish loosely with foil and continue baking.
Variations
- Swap kale for red and yellow stemmed chard leaves for a colorful presentation.
- Add red pepper flakes to the onion mixture for a gentle heat.
- Add some lemon zest to the sauce for some citrus brightess.
- Next time, experiment with other leafy greens like mustard greens or bok choy.
Serving Suggestions
This comforting creamed kale makes a beautiful side for a juicy Dijon Herb Crusted Rack of Lamb, an elegant Oven Roasted Beef Tenderloin or a classic pan seared Filet Mignon with a rich and velvety Bordelaise Sauce
It also makes a great holiday side served next to the Roasted Turkey or Roasted Chicken.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until hot and bubbly, about 15-20 minutes. You can also rewarm individual portions in the microwave, though the topping will lose some crispness.
FAQs
Yes, but make sure to thaw and squeeze out as much excess water as possible to prevent the gratin from turning watery.
Remove tough stems, blanch in a large pot of water, then cool in a bowl of cold water. This preserves the color and makes the texture tender.
You can substitute whole milk, but half and half gives the best flavor and ensures a silky, rich texture in the cheesy gratin.
Any variety works well, but lacinato kale and curly kale hold up beautifully in the oven. Avoid baby kale, spinach or other tender greens.
Yes! Assemble it up to 3 days in advance, then bake just before serving. It's perfect for a dinner party or big holiday meal.
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Creamed Kale Gratin
Ingredients
- 4-5 lbs kale tough stems removed
- Kosher salt to taste
- 3 tablespoons extra-virgin olive oil
- 3 cups coarse fresh breadcrumbs you can substitute panko
- ½ cup Parmigiano Reggiano cheese finely grated
- 2 teaspoons fresh thyme leaves divided, plus 5 thyme sprigs
- 2 tablespoons butter divided, plus more for greasing the dish
- 3 shallots thinly sliced
- 1 tablespoon flour
- 2 cups half and half
- 5 garlic cloves smashed
- ⅛ teaspoon nutmeg freshly grated is best
- freshly ground black pepper
- 1 cup Gruyère cheese coarsely grated
Instructions
- Bring a large pot of water to a boil and season generously with salt. Prepare a large bowl of ice water and set aside.
- Drop large bunches of kale into the boiling water, working in batches, and stir gently until softened, about 3 minutes. Use a spider or large slotted spoon to transfer the kale to the ice bath.
- Once cool, drain well, then use your hands to squeeze out as much liquid as possible. Coarsely chop and transfer to a large bowl.
- Heat oil in a medium skillet over medium heat. Add breadcrumbs and stir until crisp and golden brown, about 5 minutes.
- Transfer to a bowl, season lightly with salt and pepper, then stir in Parmesan cheese and 1 teaspoon thyme leaves.
- Wipe out the skillet, then melt 1 tablespoon butter over medium-high heat.
- Add shallots and cook until golden and crisp, about 7 to 8 minutes. Transfer to the bowl with kale.
- In the same skillet, add the remaining tablespoon of butter and the flour.
- Whisk until the flour is absorbed, then whisk in the half and half, garlic, and thyme sprigs. Bring to a simmer and cook until the mixture thickens and reduces to about 1 ½ cups.
- Add nutmeg, then season with salt and pepper to taste (you can go a little heavier since it will be mixed with the kale). Discard the thyme sprigs and garlic cloves if desired, or leave the garlic in and mash it slightly with a fork.
- Pour the sauce over the kale and toss to coat evenly. Taste and season again with salt and pepper.
- Transfer to a greased 3-quart baking dish. Sprinkle with Gruyère cheese, then top with breadcrumbs. At this point, the dish can be prepared up to 3 days in advance. Cover and refrigerate until ready to bake.
- Preheat the oven to 400°F. Bake, covered, for about 25 minutes, or until the filling is hot.
- Remove the cover and continue baking until bubbling, golden, and melted, about 10 to 20 minutes more.
- Sprinkle with the remaining thyme leaves and serve.
Notes
- Make your own breadcrumbs to achieve a better texture.
- Always squeeze out the excess moisture from kale before baking to avoid a runny gratin.
- Reduce the sauce properly for a smooth, creamy gratin.
- If your breadcrumb topping browns too quickly in the oven, cover the dish loosely with foil and continue baking.
Nutrition
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Great job on this one. Lots of work and lots of Kale, but the end result was great! It makes a nice 9x12 pan of warm deliciousness.
Glad you enjoyed the recipe! Definitely a labor of love but worth it! Thanks for leaving a review.
Do you really mean 4-5 pounds of kale? I’m definitely making it for Christmas. That seems like a truckload. Also, you forgot the grocery shoppers that bring their entire extended family to the store with them and move in a football huddle through the aisles! Don’t get me started.
Hanya you crack me up! The families are especially bad here in the summer. Going to the grocery store is just another fun family vacation activity! 😩 Yes, 4-5 lbs of kale is the correct amount. After you remove the stems and cook it down, it won't look like all that much. You can use a variety of different greens - chard, mustard, collards, etc. Let me know how you like it!! Merry Christmas to you and Phil!!
Gorgeous photos! As much as I like to say grah-tahn like Ina Garten, my family will not convert. I feel you with the grocery shopping. I always hate it, but just imagine all the snowbirds I have to shop with this time of year.
Oh my goodness - that one cracked me up! Like you - I spend so much time in our local market that some folks think that I am an employee. It is a shame when after this many years of living here - the only people who know my name are the folks at the Acme and Ocean Beverage! Oh, well - hedonism does not get the respect that it deserves sometimes. I am going to make this as soon as possible since I love 'grah-tahns'! I'll let you know how it turns out but I am certain that it is gonna be a hit.