Recipe | Sweet Potato & Kale Gratin

Sweet Potato & Kale Gratin
I feel like I’ve written about all my failed Thanksgiving sweet potato attempts several times already (or maybe it just feels that way?) and I really don’t want to bore you with yet another story about those sweet potato failures, but I’m going to do it anyway. Because without those failures this Sweet Potato & Kale Gratin would not exist! (And after this, I will have written about each one of my sweet potato failures, so you won’t have to hear about them again. Promise.)

My very first idea for a sweet potato side was a gratin. I had this fabulous idea for a recipe involving fresh rosemary and cheese and I just knew it was going to be delicious. But I was a little too sure of myself and I thought, “I bet I can make this lighter! I’m going to use milk instead of heavy cream!”

Sweet Potato & Kale Gratin Ingredients
You guys? If you’re making a gratin, don’t use milk. Oh sure, it works some of the time. But the other times, you have a curdled gratin. That curdled gratin might taste good, but it is quite literally a hot mess. A greasy hot mess. My husband reassured me that it tasted good, but it looked like something that would be served to prison inmates. When you’re cooking for the holidays, you don’t want to run the risk of a gross looking sweet potato gratin. And it’s the holidays! The time of the year when you can get away with using heavy whipping cream!

Cheese & Cream for Gratin
Sweet Potato & Kale Gratin
So this is my redemption gratin. I used Organic Valley Heavy Whipping Cream to make it. No curdled sweet potato gratin this time! I also decided to replace the rosemary with nutmeg for a more traditional sauce and then because I can never bear to do anything completely traditional, I used fewer sweet potatoes and replaced them with kale. (Yes, kale! I can’t get enough kale and sweet potatoes!) With a rich side dish like this one, the addition of greens helps lighten things up a little bit.

Sweet Potato & Kale Gratin
Organic Valley is a brand that I use often in my cooking, so when I had the chance to develop this recipe for them, I was pretty excited about it. I try to be mindful of what I put in my grocery cart, and when it comes to dairy, things like hormones and antibiotics are a concern for me, which is why I like Organic Valley. And when I buy produce, I buy organic when possible in order to avoid pesticides–well, did you know that dairy can also contain pesticides? Organic Valley products don’t; the pastures that their cows graze on are free of pesticides, herbicides, and fertilizers.

Those are the reasons I’ve bought Organic Valley in the past, but in working with them on this post, I learned a new reason to buy from them in the future: Organic Valley is a farmer-owned cooperative, helping small family farmers thrive in an era of agribusiness. Organic Valley’s Pasture Perfect Holidays website highlights recipes from the families that run these farms–the families that, together as a whole, own Organic Valley.

Organic Valley Products
In addition to holiday recipes, the Pasture Perfect Holidays site has a $1 off coupon for Organic Valley butter (it’s the holidays–you know you are going to use a lot of butter!) and a sweepstakes where you could win up to $12,000 for kitchen appliances, one of five $1000 gift certificates for cookware, or a weekly prize for a year of free Organic Valley products.

Sweet Potato & Kale Gratin

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 10-12 servings

Sweet Potato & Kale Gratin

A rich, creamy gratin made with sweet potatoes and kale. Perfect for the holidays!

Ingredients

  • 1 large bunch (about 1 lb.) kale, tough stems removed and leaves torn into bite-sized pieces
  • 3 lbs. sweet potatoes, peeled and thinly sliced (mine were between 1/8 and 1/4-inch - you can use a mandoline slicer)
  • 1 c. shredded Organic Valley Parmesan cheese
  • 1 pint Organic Valley heavy whipping cream
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground nutmeg
  • 2 tbsp. Organic Valley salted butter, cut into small pieces, plus more to grease baking dish

Instructions

  1. Preheat oven to 400 degrees.
  2. Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.
  3. Place half of the potatoes in a greased 9 x 13 baking dish. (You don't have to do this neatly, but try to make sure each layer is even!) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese. Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.
  4. Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.

Notes

To make this more of an everyday side dish, you can use whole milk in place of the heavy whipping cream, but this increases the likelihood of the gratin curdling. If the gratin curdles, don't panic! It is still perfectly fine to eat, it just doesn't look very pretty.

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Disclosure: This is a sponsored post with Brandfluential for Organic Valley. All opinions are my own.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    This looks great! I plan on making it for a dinner party next week. What would you suggest serving it with? I plan on doing a big green salad with sliced walnuts and apples…do you think there should be something else? I’m pretty new to entertaining and want to do something nice.

  2. Stephanie Taylor says

    I made this over the weekend and it was an enormous hit! It will replace my sweet potato casserole from now on. It is healthier and has the same texture and sweetness. I could eat it once a day. Okay maybe more like once a week. I paired it with ham loaf. Highly recommend this recipe. Thank you for sharing as I found it on Pinterest (of course).

  3. elizabethe says

    This looks delicious. Does Organic Valley have Carrageenan or anything else in it? I have weird reactions to it and I have a hard time finding heavy cream that doesn’t have something weird in it.

    The gratin looks amazing. I can’t wait to try it.

    Thanks!

    • Kiersten Frase says

      I just looked it up on the Organic Valley website and the pasteurized cream doesn’t have carrageenan in it; only the ultra-pasteurized variety does, so I’d avoid that one.

      • Bianca says

        Hello, a friend just sent me your recipe above. I must take exception with
        using Organic Valley products. They are not as pristine as you would like to
        think. Ultra-pastuerized cream or any dairy is DEAD FOOD !
        I wrote to them 5 yrs ago expressing my great disappointment with them.
        I received a very long, convoluted Corporate speak letter saying: ” some folks
        lived far away from markets and could not get to the store very often so this
        way the product could stay on the shelves longer”. !!!!!! RED FLAG.
        Since then, many other up-to-date nourishing blogs have picked up on this
        and say so …

  4. Mary S says

    Can this be made ahead and frozen? I’m stocking the freezer with healthy vegetarian for an ill family member. Loved the ingredients. Thanks

    • Kiersten Frase says

      I haven’t tried it myself, but I think it should be fine – you’ll need to cook it before freezing unless you blanch the sweet potatoes first. Occasionally dairy will separate when thawed and reheated, but if it does, it’s still edible, it just doesn’t look very nice. :)

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