Page 143 - Wits' Cookbook
P. 143

Kale & Sweet Potato Au GratinSubmitted by: Anne GallreinINGREDIENTS5 tbsp of butter3 cloves of garlicKosher salt and freshly ground black pepper, to taste1 bunch of kale, stemmed and roughly chopped3 large sweet potatoes (about 2 1/2 pounds) peeled and sliced about 1/8” thick 2 cups of half-and-half2 tsp of ground cinnamonFresh nutmeg1 cup of grated white cheddar cheeseDIRECTIONS• Preheat oven to 400˚F.• Rub the inside of 8-in x 8-in baking dish with 1 tbsp of the butter.• Smash the garlic and sprinkle with salt, then chop the garlic into a paste. • Combine garlic paste, kale, potatoes, half-and-half, cinnamon andremaining 4 tbsp of butter (cut into 1/2” pieces) in a pot and stir. Season withsalt and pepper to taste.• Grate in a just a hint of nutmeg.• Bring to a boil over medium-high heat while stirring the mixture with awooden spoon. A er 8–10 minutes the potatoes will be a little tender andliquid will have thickened.• Transfer the mixture to the prepared dish and smooth top. Cover gratin withcheddar cheese.• Bake until golden brown for 20–30 minutes. • Let cool before serving.VEGETABLES & SIDE DISHES143


































































































   141   142   143   144   145