Kale Gratin
What You Need
Ingredients
Preparation
Our elegant Hybrid Oval Roasting Pan makes oven to table serving a breeze for this hearty winter side. We like to use a mix of curly and lacinato kale for variation in texture and flavor, but you can stick with just one type of kale if you prefer. If you do use two different varieties, keep them separate when washing and preparing.
*This recipe originally ran stateside on HexClad.com.
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Preheat oven to 350°F/180°C. In a HexClad 2QT/2 L Hybrid Saucepan, combine cream, garlic, lemon zest, 1 teaspoon salt and 1 teaspoon pepper over medium. Bring to a simmer, then stir and remove from heat; set aside to infuse.
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Place a HexClad 9” x 12.5” Hybrid Oval Roasting Pan over medium. Add half of lacinato and cover with a lid or foil. Cook undisturbed, until wilted, 2 to 3 minutes. Repeat with remaining half of lacinato and curly kale in two additions, leaving a little texture on final addition of kale. Remove from heat.
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Remove and discard garlic from cream mixture, then pour cream mixture over kale in roasting pan. Add mozzarella; stir gently to combine. Arrange fontina slices evenly overtop, sprinkle with panko and season with salt and pepper. Bake, uncovered, until bubbling and golden-brown, 40 to 45 minutes. Let sit 10 minutes before serving.
