Categories: Sides

Ingredients

• 1 large bunch kale, center stalks cut out
• 4 tbsp. butter
• 1 onion, chopped
• 2 tbsp. fresh thyme leaves
• 1 pint heavy cream
• 1/8 tsp freshly grated or ground nutmeg
• 8 oz. Gruyere, grated
• 3 lb. russet potatoes, peeled and thinly sliced

Directions

1. Preheat the oven to 400. Grease a 3-qt. baking dish. Bring a large pot of water to a boil. Salt the water and add the kale. Cook, stirring occasionally, until wilted and tender, 2-3 minutes. Drain, then rinse under cold water to cool. Squeeze the kale until very dry; coarsely chop.

2. In a large pot, melt the butter over medium-high heat. Add the onion; season with 1 tsp salt and 1/2 tsp pepper. Cook, stirring often, until soft, about 5 minutes. Mix in the kale and thyme. Add the cream and nutmeg. Bring to a boil. Stir in half the cheese. Mix in the potatoes.

3. Transfer the potatoes and kale to the baking dish. Top with the remaining cheese. Cover with foil, tenting the foil in the center to prevent it from sticking to the cheese. Bake for 30 minutes. Uncover and bake until the top is bubbly and browned in spots, about 20 minutes more. Let rest for 15 minutes before serving.

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