Kale, Radish, and Leek Gratin with Gruyere Cheese
To make the best leek gratin I add sauteed radishes and chopped up young kale leaves along with just enough cream and gruyere cheese to make a melty, creamy, roasty side dish right in my cast iron pan.
Servings 6
Calories 350kcal
Ingredients
- 3 tbsp unsalted butter
- 3 leeks, white and light green parts, thinly sliced
- 2 bunches radishes, halved or quartered
- 1 bunch young kale, sliced
- 2 tbsp fresh chopped thyme, or 1 tsp dried thyme
- 1/2 tsp cayenne powder
- kosher salt and black pepper, to taste
- 3/4 cup heavy cream
- 1/2 cup panko bread crumbs
- 1 1/2 cups grated gruyere cheese
Instructions
- Heat oven to 375F.
- In a 12 inch cast iron skillet, melt the butter over medium heat.
- Add the leeks and saute, stirring frequently, until they are tender, about 6-8 minutes.
- Add the radishes and cook for 5 minutes.
- Add the kale and cook and until wilted, about 5 minutes.
- When the kale is wilted, stir in the thyme, cayenne, and cream. Bring to a simmer and cook for 2 minutes.
- Mix in the bread crumbs then top the gratin with the gruyere cheese.
- Transfer the skillet to the oven bake for 25-30 minutes. The gratin will be bubbling and the cheese will be melted and browned.
- Take the gratin out of the oven and let it sit and rest for 5 minutes before serving.
Notes
- Kale: Older kale can be a bit tough, so I would recommend younger, smaller kale leaves in the recipe.
- Other greens: While I chose kale for the recipe, the dish is great for many types of greens. Chard, spinach, arugula, radish greens, beet greens, or any hardy greens you have on hand would work well.
- Radish substitution: Small red or white turnips (which are often found in the spring and fall at farm stands) are a great substitute for the radishes.
Nutrition
Calories: 350kcal