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Creamed Kale Gratin

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 side dish servings

Ingredients

  • 8 cups chopped kale I used curly kale but you could use lacinto kale too
  • 4 ounces diced pancetta
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • cup flour
  • teaspoon nutmeg
  • ½ teaspoon salt
  • 2 ½ cups whole milk
  • ½ cup Parmesan cheese

For the topping:

  • 2 tablespoons butter melted
  • ½ cup panko breadcrumbs
  • ½ cup Parmesan cheese

Instructions

  • Preheat oven to 350 degrees F.
  • Bring a medium pot of water to boiling.
  • Add kale and cook for 1 minute.
  • Drain and rinse with cold water.
  • In a medium skillet, add pancetta, cooking over medium-high heat until crispy, about 5-7 minutes.
  • Remove pancetta but leave the grease it released. If it didn't release much grease, add about 1 tablespoon of butter.
  • Cook onion in pancetta/butter until softened, about 5-7 minutes.
  • Add garlic and cook another minute.
  • Add flour, nutmeg, and salt and stir well to combine. Cook about 1 minute, stirring constantly, without letting it brown.
  • Very slowly, add in the milk, whisking constantly.
  • Bring to a simmer and let simmer for about 5 minutes, until it has thickened.
  • Add cheese and crispy pancetta to cream mixture, stirring to combine.
  • Add kale to greased 8x8" casserole dish.
  • Pour creamy mixture over kale.
  • To make the crispy topping, combine melted butter, breadcrumbs, and Parmesan cheese in a small bowl until combined.
  • Evenly distribute topping over creamy kale mixture.
  • Bake in preheated oven for 30-35 minutes, until the gratin is bubbling and the topping is golden brown.
  • Serve and enjoy!