Kalette & Gruyere Cheese Gratin
Comfort food. Probably the best of all dishes. It’s like a hug on a plate. It makes you feel good from the moment you see it on your plate. So how do you make it even better? You add those special ingredients that will lift it above the usual and turn it into a signature dish.
PREP TIME: 1hr 30mins
- 1 pack of Kalettes , stems discarded, leaves chopped into 1⁄2 inch pieces
- 2 tbsp. unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 350ml Whipping Cream
- 100g Gruyère cheese, grated
- 1/8 tsp. ground nutmeg
- 150g. Grated Parmesan
- Pinch cayenne
- Salt & White Pepper
Rinse and dry the Kalettes and break off their leaves individually.
Heat your oven to 180-degrees.
Heat the butter in a large, heavy bottomed pan on a medium heat.
When it’s hot, add the chopped onion and gently sweat until soft.
Then add the Kalettes and garlic and cook until the leaves are tender.
At this point, add the Whipping Cream and bring to a simmer.
Remove from heat; stir in Gruyère, nutmeg, cayenne, 100g of Parmesan and season to taste.
Transfer to a shallow baking dish and sprinkle with the remaining Parmesan.
Then put into the oven and bake until golden brown.