Creamy Kale and Jersey Milk Gratin

A comforting and flavorful gratin featuring the richness of Jersey milk and the earthy goodness of kale. The parmesan cheese adds a savory crust, making it a perfect side dish or light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£1.05

Season:

☀️ Summer•❄️ Winter

Meal Type:

Side Dish

Cuisine:

Jersey•Italian•French

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsJersey Milk(Whole milk is preferred for richness, but 2% can be used.)

£0.80

1bunchKale(About 8 ounces, stems removed and chopped.)

£1.10

2clovesGarlic(Minced)

£0.15

0.5mediumYellow Onion(Diced)

£0.20

2tablespoonsAll-Purpose Flour

£0.05

2tablespoonsButter(Unsalted)

£0.25

0.5cupParmesan Cheese(Grated, divided)

£1.50

0.3teaspoonNutmeg(Freshly grated is best)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

Total Cost

£4.19

£1.05 per serving

The Method

1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2
Heat butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3
Add garlic to the skillet and cook for 1 minute more, until fragrant.
4
Stir in flour and cook for 1 minute, creating a roux.
5
Gradually whisk in Jersey milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
6
Stir in kale, 1/4 cup of the Parmesan cheese, nutmeg, salt, and pepper. Cook until kale is wilted, about 3 minutes.
7
Pour the kale mixture into the prepared baking dish.
8
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
9
Bake for 20-25 minutes, or until golden brown and bubbly.
10
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

22g

8% of RDA

Fat

21g

30% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer flavor, add a pinch of red pepper flakes to the sauce.

You can substitute other cheeses, such as Gruyere or cheddar, for the Parmesan.

If the gratin starts to brown too quickly, cover it loosely with foil during the last 10 minutes of baking.

For a vegan version, substitute the Jersey milk with cashew cream and use nutritional yeast instead of parmesan cheese.

Cooking Equipment

Oven

Stovetop

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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