Creamy Jersey Milk & Kale Gratin

A comforting and flavorful gratin featuring the richness of Jersey milk and the earthiness of kale. Perfect as a side dish or light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585

Level

Easy

Yields

4 servings

Cost

£1.86

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1bunchKale(About 8-10 oz, de-stemmed and chopped)

£1.20

2cupsJersey Milk(Whole Jersey milk recommended for best flavor)

£1.00

2clovesGarlic(Minced)

£0.20

0.5Yellow Onion(Diced)

£0.30

0.3teaspoonNutmeg(Freshly grated if possible)

£0.15

1cupGruyere Cheese(Shredded)

£2.50

0.5cupParmesan Cheese(Grated)

£1.75

2tablespoonsButter(Unsalted)

£0.25

2tablespoonsAll-Purpose Flour

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

Total Cost

£7.43

£1.86 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2
In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes.
3
Add garlic and cook for 1 minute more, until fragrant.
4
Stir in flour and cook for 1 minute, stirring constantly.
5
Gradually whisk in Jersey milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
6
Remove from heat and stir in nutmeg, salt, and pepper.
7
Add chopped kale to the skillet and stir until wilted and coated in the sauce. This will only take a couple of minutes.
8
Stir in 1/2 cup of Gruyere cheese and 1/4 cup of Parmesan cheese.
9
Pour the mixture into the prepared baking dish.
10
Top with remaining Gruyere and Parmesan cheese.
11
Bake for 20-25 minutes, or until golden brown and bubbly.
12
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (300g)

585 kcal / 2447 kJ

Carbs

22g

8% of RDA

Fat

41g

59% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use heavy cream instead of Jersey milk.

You can add cooked bacon or sausage for a non-vegetarian option.

If you don't have Gruyere, use another melting cheese like Fontina or Swiss.

Massage the kale with a little olive oil and salt before cooking to soften it slightly.

Cooking Equipment

Oven

Stove

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Creamy Jersey Milk & Kale Gratin

Ingredients

The Method