Kale and Sausage Gratin (Thanksgiving Side Dish)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by breaking up the spicy sausage in a skillet and let it brown without adding any oil or butter.

Once browned, add chopped shallots with herbs (rosemary and sage) and sauté until translucent.

Add the kale to the skillet; it will look like a lot but will reduce down significantly.

Cook the kale for a few minutes until it turns a vibrant green, then turn off the heat to preserve the color.

In a separate pot, melt 4 tablespoons of butter and add 4 tablespoons of flour to create a roux, stirring until it resembles wet sand.

Slowly add cold full fat milk while whisking to prevent lumps, continuing until the mixture thickens, about 4-5 minutes.

Season the sauce with salt, nutmeg, and black pepper, then add a handful of shredded parmesan and Gruyere cheese, stirring until melted.

Preheat the oven to 375°F.

Combine the sausage and kale mixture with the cheese sauce and pour into a casserole dish, smoothing it out.

Top with additional cheese and a sprinkle of bread crumbs for crunch.

Bake in the oven for 15-20 minutes until bubbly and golden brown; if not browned enough, broil for a few minutes.

Let it sit for a few minutes before serving to avoid burns.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens