Creamy Shallot and Kale Gratin

Creamy Shallot and Kale Gratin ingredients

• 1.5 lbs Kale (curly or Tuscan), tough stems removed and roughly chopped
• 3 tbsp Unsalted Butter
• 4 large Shallots, thinly sliced
• 3 cloves Garlic Cloves, minced
• 2 tbsp All-Purpose Flour
• 1.5 cups Heavy Cream
• 0.5 cup Chicken or Vegetable Broth
• 0.25 tsp Ground Nutmeg
• 1 cup Gruyère Cheese, shredded
• 0.5 cup Parmesan Cheese, freshly grated
• 0.5 cup Panko Breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black Pepper

How to make Creamy Shallot and Kale Gratin

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar sized gratin dish.
2. Bring a large pot of salted water to a boil. Add the 1.5 lbs of chopped kale and blanch for 2-3 minutes until bright green and slightly tender. Immediately drain the kale and plunge it into an ice bath to stop the cooking, then squeeze out as much excess water as possible.
3. In a large skillet, melt 2 tbsp of the unsalted butter over medium heat. Add the 4 thinly sliced shallots and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
4. Stir in the 3 minced garlic cloves and cook for an additional minute until fragrant. Remove half of the cooked shallots and garlic from the skillet and set aside for the topping.
5. Add the blanched and squeezed kale to the skillet with the remaining shallots and garlic. Sauté for 3-5 minutes, tossing to combine and further wilt the kale, then remove from heat.
6. In the same skillet (or a clean one), melt the remaining 1 tbsp of butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
7. Gradually whisk in 1.5 cups heavy cream and 0.5 cup chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, stirring, until the sauce thickens.
8. Remove the cream sauce from heat. Stir in 1 cup shredded Gruyère cheese, 0.25 cup freshly grated Parmesan cheese, 0.25 tsp ground nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Stir until the cheese is melted and the sauce is smooth.
9. Add the sautéed kale mixture to the cheese sauce and stir well to ensure the kale is fully coated. Pour the mixture into the prepared baking dish, spreading it evenly.
10. In a small bowl, combine 0.5 cup Panko breadcrumbs with the reserved sautéed shallots and garlic, and the remaining 0.25 cup freshly grated Parmesan cheese. Sprinkle this topping evenly over the kale mixture in the dish.
11. Bake for 25-30 minutes, or until the gratin is bubbly around the edges and the topping is golden brown and crispy.
12. Let the gratin cool for 5-10 minutes before serving to allow it to set slightly, making it easier to scoop.

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