Our Spinach and Kale Gratin is the ultimate winter comfort food and a great addition to any holiday meal.
We loaded up this easy side dish casserole with Tuscan kale and baby spinach that is smothered in a cheesy cream sauce. Then a buttery bread crumb topping is placed on top, and this spinach and kale gratin is baked until hot and bubbly!
Everything – even green veggies – is better smothered in cheese and buttery bread crumbs… Don’t you agree? 🙂
This Spinach and Kale Gratin can be made in advance. Prepare the spinach and kale filling and place in the casserole dish or baking pan – but hold off on adding the crumb topping until right before you bake it. Also – if you’ve refrigerated the filling before baking it – the bake time will be a little longer unless you bring the spinach and kale filling up to room temperature before placing in the oven.Print
- 1 small baguette, about 8 ounces
- 2 tablespoons butter melted
- 1 teaspoon dry thyme
- 1 teaspoon garlic powder
- 2 tablespoons Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- ½ cup shallots, chopped
- 1 tablespoon garlic, minced
- 1 pound Tuscan Kale, removed from stems and chopped
- 8 ounces baby spinach
- 1 cup heavy cream
- 1 ½ teaspoons corn starch
- 4 ounces goat cheese
- ½ cup Parmesan cheese, grated
- ¼ cup Romano cheese grated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 425 degrees F.
- Remove crust from baguette and cut into cubes.
- Toss with butter, thyme, garlic and grated Parmesan.
- Pour onto a small sheet pan and bake 20 minutes, flipping half way through cooking time. Set aside to cool.
- (Alternatively, you can purchase stuffing bread cubes instead of making your own if you are pressed for time)
- In a large pan or pot, heat oil and butter over medium high heat and add shallots.
- Cook for two minutes and add garlic. Cook for one minute.
- Add kale and spinach and cook just until wilted, about two minutes.
- Stir corn starch and goat cheese into cream to form a slurry and add to kale mixture.
- Stir and cook over medium heat until bubbling.
- Add Parmesan, Romano, salt, pepper and cheddar cheese and cook until the cheese has melted into the mixture.
- Butter an 8×8-inch pan or equivalent-size casserole dish and pour in the kale mixture.
- Pour cooled toasted bread cubes into a food possessor and pulse just to break up into rice sized pieces.
- Pour over kale, cover with foil and bake for 10 minutes. Remove foil and bake for five minutes more.
- Serve hot.
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