Introduction

This creamy sweet potato and kale casserole is a comforting dish perfect for cozy family meals. Layers of roasted sweet potatoes, tender kale, and a rich cheesy sauce come together for a warm, satisfying experience.

The image shows a baked dish in a white ceramic rectangular casserole. The top layer is golden brown and crispy, covered with small white cheese crumbs and baked cheese that has melted and bubbled. Underneath, there are smooth, bright orange pumpkin or sweet potato slices visible, partly covered by small bunches of dark green kale leaves. The edges of the dish are slightly browned, showing the baked texture. The casserole rests on a wood surface with a natural grain. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb sweet potatoes, peeled and sliced ¼-inch
3 Tbsp olive oil, divided
1 ½ tsp kosher salt, divided
½ tsp black pepper
¼ tsp cayenne pepper
2 cloves garlic, minced
8 cups chopped kale (ribs removed)
¼ cup vegetable broth
¼ tsp ground nutmeg
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 can (12 oz) evaporated milk
½ cup vegetable broth
1 bay leaf
1 cup grated Gruyère cheese, divided
½ cup herbed panko or homemade crumbs

Instructions

Step 1: Preheat the oven to 425 °F. Toss the sliced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, black pepper, and cayenne pepper. Spread them on a baking sheet and roast for 20 minutes. Flip the slices and roast for another 15 minutes until the edges caramelize. Allow to cool.
Step 2: While the potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Add the chopped kale and ½ teaspoon kosher salt, cooking for 3 minutes. Pour in the vegetable broth, cover, and steam for 2 minutes until wilted. Season with ground nutmeg and a splash of lemon juice. Set aside to cool.
Step 3: To make the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 90 seconds to remove the raw taste. Gradually whisk in the evaporated milk and ½ cup vegetable broth. Add the bay leaf and simmer for 4 minutes until the sauce thickens. Remove the bay leaf and stir in ¼ cup of the grated Gruyère cheese until melted. Set the sauce aside.
Step 4: Butter a 9×13-inch baking dish. Layer half of the roasted sweet potatoes, then all of the kale, followed by half of the cheese sauce. Repeat the layering with the remaining potatoes and sauce. Top the casserole with the remaining ¾ cup Gruyère cheese and scatter the herbed panko crumbs evenly on top.
Step 5: Bake the casserole at 375 °F for 30 minutes, until bubbly and golden on top. Let it rest for 10 minutes before serving to set and cool slightly.

Tips & Variations

For added depth, try mixing a little smoked paprika into the kale before cooking.
Substitute Gruyère with sharp cheddar or fontina for a different flavor profile.
Use homemade breadcrumbs tossed with herbs and a touch of olive oil for a fresher topping.
To make it vegan, swap butter for plant-based margarine, use dairy-free milk, and omit cheese or use vegan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 °F until warmed through to preserve the crispy topping. You can also reheat individual portions in the microwave, though the topping may soften.

How to Serve

A close-up of a white round baking dish filled with a creamy layered casserole. The bottom layer is a smooth, light yellow cheese sauce mixed with bright green kale pieces. On top of the sauce, there are potato wedges with golden brown skins arranged in a circle around the dish. The top layer is a golden, crunchy breadcrumb crust sprinkled with some shredded white cheese. A woman's hand is holding the dish, showing part of the white marbled surface below. The edges of the dish are slightly browned from baking. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if it’s chilled.

Can I substitute kale with other greens?

Absolutely. Swiss chard, spinach, or collard greens can be used instead of kale. Adjust cooking time since some greens wilt faster than kale.