Kale and leek gratin with Gruyère | Sunbasket
Ideal for Thanksgiving, Christmas, or a weekend dinner party, this crowd-pleasing side dish is a like mac n’ cheese, but better for you, with sautéed kale and leeks in place of the pasta.
Ingredients
- 1¼ pounds leeks
- 1 pound kale
- Peeled fresh garlic
- 5 ounces Gruyère
- Fresh flat-leaf parsley
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon nutmeg
- ½ teaspoon Urfa biber chile flakes (optional)
- 2 cups milk
- 2 tablespoons bread crumbs
- 1 ounce grated Parmesan
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