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Sweet Potato Kale Gratin

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Is there anything more comforting than potatoes and melted cheese, with a crunchy breadcrumb topping?  Let’s call it healthy by throwing in some kale!  This gratin is insanely easy and can be used with sweet potatoes, russets, Yukon golds or waxy boiling potatoes.  I’ve made this dish every which way and it always elicits a food-gasm!  The best part is that you don’t have to pre-cook the potatoes, just slice, layer and bake…  yup, it’s that awesome!

Sweet Potato Kale Gratin

We’re not precooking the potatoes, so make sure they are nice and thin (think 1/8th of an inch).  You can use your mandolin, but a knife does the trick too.

slice yams thinly

Layer the thin slices of sweet potatoes in the bottom of a well-buttered baking dish and sprinkle with freshly ground pepper.

layer sweet potatoes

Then spread the kale, top with cheese, and add another layer of the potatoes.

layer gratin

Top the third layer of potatoes with another 1/2 cup of cheese, then pour in the milk and sprinkle with the breadcrumb and parmesan mixture.

sweet potatoe kale gratin prebake

Cover with tin foil and bake for 50 minutes in a 400F oven.  When the potatoes are knife tender, remove the foil and bake for 15 more minutes, or until golden brown and bubbly.

sweet potato kale gratin

Let the gratin rest for at least 5 minutes, then serve yourself a scoop of heaven!

baked sweet potatoe kale gratin

Remember, it’s healthy, right, ’cause it has the kale!

Sweet Potato Kale Gratin
This recipe works equally well with all types of potatoes and yams.
  • 2 medium sweet potatoes, peeled and sliced ⅛th of an inch
  • 2 cups of chopped kale (frozen works too!)
  • 1½ cup fontina cheese grated
  • ¼ cup parmesan cheese, finely grated
  • ¼ cup panko bread crumbs
  • 1 cup whole milk
  • Ground pepper
  1. Preheat oven to 400F
  2. Generously butter an 8x8 baking dish or deep pie pan.
  3. Layer potatoes on the bottom of the baking dish, overlapping slightly, and sprinkle with pepper.
  4. Spread 1 cup of kale evenly over potatoes, then sprinkle with ½ cup of the fontina.
  5. Repeat with another layer of the potatoes, then kale, then cheese, then potatoes again.
  6. Spread the remaining ½ cup of the fontina on the top layer of the potatoes and pour in the milk.
  7. Mix the finely grated parmesan cheese with the breadcrumbs and sprinkle over the top of the gratin.
  8. Cover with foil and bake for 50 minutes, or until the potatoes are knife tender.
  9. Remove the foil and bake 15 more minutes, or until the topping is golden brown.
  10. Remove from the oven and let rest 5 minutes before serving.

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