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Why You'll Love This sweet potato and kale gratin with gruyere for holiday dinner sides
- Easy to Make: This recipe is straightforward and requires minimal preparation, making it perfect for busy holiday schedules.
- Flavorful and Nutritious: The combination of sweet potatoes, kale, and gruyere cheese provides a delicious and nutritious side dish that's perfect for the holidays.
- Impressive Presentation: The layered sweet potatoes and kale, topped with a golden-brown crust of gruyere cheese, make for a stunning presentation that's sure to impress your guests.
- Make-Ahead Friendly: This recipe can be prepared up to 2 days in advance, making it perfect for busy holiday schedules.
- Customizable: Feel free to customize this recipe to your liking by adding your favorite herbs or spices, or substituting different types of cheese or greens.
- Perfect for Large Crowds: This recipe can easily be scaled up or down to feed a large crowd, making it perfect for holiday gatherings.
- Gluten-Free Option: Simply substitute the all-purpose flour with a gluten-free alternative to make this recipe gluten-free friendly.
- Vegan Option: Substitute the gruyere cheese with a vegan alternative and use a non-dairy milk to make this recipe vegan-friendly.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, kale, gruyere cheese, all-purpose flour, and heavy cream. The sweet potatoes provide a natural sweetness and creamy texture, while the kale adds a burst of freshness and nutrients. The gruyere cheese brings a rich and tangy flavor, while the all-purpose flour helps to thicken the cream sauce. Finally, the heavy cream adds a luxurious and creamy texture to the dish. When selecting these ingredients, be sure to choose high-quality sweet potatoes that are firm and free of blemishes, and fresh kale with crisp leaves. You can also substitute different types of cheese or greens to suit your taste preferences.
How to Make sweet potato and kale gratin with gruyere for holiday dinner sides
Preheat your oven to 375°F (190°C). Make sure to adjust the oven rack to the middle position to ensure even cooking.
Peel and slice the sweet potatoes into 1/8-inch thick rounds. Place the sweet potatoes in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped kale and cook until it is tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper to taste.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly. Slowly pour in 1 cup of heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes. Remove from heat and stir in 1/2 cup of grated gruyere cheese until melted and smooth.
In a 9x13-inch baking dish, create a layer of sweet potatoes. Top with a layer of sautéed kale, followed by a layer of cream sauce. Repeat this process until all the ingredients are used, finishing with a layer of cream sauce on top. Sprinkle with additional gruyere cheese and cover with aluminum foil.
Bake the gratin in the preheated oven for 30-40 minutes, or until the sweet potatoes are tender and the top is golden brown. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is caramelized and crispy.
Tips for Perfect Results
Choose fresh and high-quality ingredients, including sweet potatoes, kale, and gruyere cheese, to ensure the best flavor and texture.
Cook the sweet potatoes until they are tender, but still slightly firm. Overcooking can make them mushy and unappetizing.
Chop fresh herbs like parsley or thyme and add them to the cream sauce for an extra burst of flavor.
Gruyere cheese is essential for this recipe, as it provides a rich and nutty flavor. You can also experiment with other types of cheese, like cheddar or parmesan, for a different flavor profile.
Whisk the cream sauce until it's smooth, but avoid overmixing, which can make it too thick and sticky.
Let the gratin rest for 10-15 minutes before serving, allowing the flavors to meld together and the sweet potatoes to absorb the cream sauce.
Add a pinch of nutmeg or cayenne pepper to the cream sauce for an extra kick of flavor.
Prepare the gratin up to 2 days in advance and refrigerate or freeze until ready to bake.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they are tender, but still slightly firm. Check on them every 10-15 minutes to avoid overcooking.
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Not Using Enough Cheese:
Fix: Use a generous amount of gruyere cheese to ensure a rich and creamy sauce. You can also experiment with different types of cheese for a unique flavor profile.
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Not Letting it Rest:
Fix: Let the gratin rest for 10-15 minutes before serving, allowing the flavors to meld together and the sweet potatoes to absorb the cream sauce.
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Using Low-Quality Ingredients:
Fix: Choose fresh and high-quality ingredients, including sweet potatoes, kale, and gruyere cheese, to ensure the best flavor and texture.
Variations & Substitutions
Add a pinch of cayenne pepper or red pepper flakes to the cream sauce for an extra kick of heat.
Experiment with different types of cheese, like cheddar or parmesan, for a unique flavor profile.
Chop fresh herbs like parsley or thyme and add them to the cream sauce for an extra burst of flavor.
Substitute the all-purpose flour with a gluten-free alternative to make this recipe gluten-free friendly.
Experiment with different types of greens, like spinach or collard greens, for a unique flavor profile.
Substitute the gruyere cheese with a vegan alternative and use a non-dairy milk to make this recipe vegan-friendly.
Storage & Make-Ahead
Store the gratin at room temperature for up to 2 hours. Make sure to cover it with plastic wrap or aluminum foil to prevent drying out.
Store the gratin in the refrigerator for up to 3 days. Cover it with plastic wrap or aluminum foil and let it come to room temperature before serving.
Store the gratin in the freezer for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I substitute different types of cheese?
Yes! While gruyere cheese is essential for this recipe, you can experiment with different types of cheese, like cheddar or parmesan, for a unique flavor profile. Just be sure to adjust the amount of cheese to your taste.
Is this recipe gluten-free?
No, this recipe contains all-purpose flour, which contains gluten. However, you can substitute the flour with a gluten-free alternative to make this recipe gluten-free friendly.
Can I make this recipe vegan?
Yes! You can substitute the gruyere cheese with a vegan alternative and use a non-dairy milk to make this recipe vegan-friendly. Just be sure to adjust the amount of cheese to your taste.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months and thaw overnight in the refrigerator before serving.
Can I make this recipe in advance and freeze it?
Yes! You can prepare this recipe up to 2 days in advance and freeze it until ready to bake. Just be sure to thaw it overnight in the refrigerator before serving.
What's the best way to reheat leftovers?
The best way to reheat leftovers is to cover them with aluminum foil and bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until heated through. You can also reheat leftovers in the microwave, but be careful not to overheat.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply prepare the ingredients as instructed, then transfer them to the slow cooker and cook on low for 2-3 hours, or until the sweet potatoes are tender.
Sweet Potato and Kale Gratin with Gruyère for Holiday Dinner Sides
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven. Preheat the oven to 400°F (200°C). Butter a 9x13-inch baking dish and set it aside.
- Prepare the sweet potatoes. In a large bowl, toss the sliced sweet potatoes with 1 tablespoon of the butter, salt, and pepper until they are evenly coated. Spread them out in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and lightly browned.
- Sauté the kale and onion. In a large skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and lightly browned, about 8-10 minutes. Add the chopped kale and cook, stirring occasionally, until it is wilted and tender, about 5 minutes.
- Assemble the gratin. In the prepared baking dish, create a layer of roasted sweet potatoes. Top with a layer of the kale and onion mixture, followed by a sprinkle of Gruyère cheese. Repeat this process until all of the ingredients have been used, finishing with a layer of cheese on top.
- Top with cream and cheese. Pour the heavy cream over the top of the gratin and sprinkle with the grated Parmesan cheese.
- Bake the gratin. Bake the gratin in the preheated oven for 25-30 minutes, or until it is golden brown and bubbly.
- Let it rest. Remove the gratin from the oven and let it rest for 10-15 minutes before serving.
Recipe Notes
- To make ahead, prepare the sweet potatoes and kale mixture up to a day in advance. Assemble the gratin just before baking.
- You can substitute other types of cheese, such as Cheddar or Fontina, for the Gruyère if you prefer.
- To add some extra flavor, sprinkle some dried thyme or rosemary over the top of the gratin before baking.
- This recipe can be easily doubled or tripled to feed a larger crowd.
