Creamy Sweet Potato and Kale Casserole for Cozy Family Meals Recipe
This creamy sweet potato and kale casserole is a comforting and flavorful dish perfect for cozy family meals. Layers of roasted sweet potatoes, wilted kale, and a luscious Gruyère cheese sauce come together to create a satisfying vegetarian casserole with a hint of spice and a crunchy herbed topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 3 lb sweet potatoes, peeled and sliced ¼-inch thick
- 3 Tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Kale
- 2 cloves garlic, minced
- 8 cups chopped kale (ribs removed)
- ¼ cup vegetable broth
- ¼ tsp ground nutmeg
- 1 tsp lemon juice (estimated from instruction mention)
Sauce
- 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
Topping
- ½ cup herbed panko breadcrumbs or homemade crumbs
Instructions
- Roast Potatoes: Preheat your oven to 425 °F. Toss the sliced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, black pepper, and cayenne pepper. Arrange them on a baking sheet and roast for 20 minutes. Flip the slices and roast for an additional 15 minutes, or until the edges are caramelized. Remove from the oven and let cool.
- Wilt Kale: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Add the chopped kale and sprinkle with ½ teaspoon kosher salt. Cook for 3 minutes, then add ¼ cup vegetable broth, cover, and steam for 2 minutes until tender. Season with ground nutmeg and 1 teaspoon lemon juice. Remove from heat and let cool.
- Make Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 90 seconds to form a roux. Gradually whisk in the evaporated milk and ½ cup vegetable broth until smooth. Add the bay leaf and simmer for 4 minutes until the sauce thickens. Remove the bay leaf and stir in ¼ cup of grated Gruyère cheese until melted and incorporated.
- Assemble: Butter a 9×13-inch baking dish. Layer half of the roasted sweet potatoes on the bottom, followed by all of the wilted kale, then half of the cheese sauce over the top. Repeat the layering with the remaining sweet potatoes and sauce. Sprinkle the remaining ¾ cup Gruyère cheese evenly over the top, then finish by spreading the herbed panko or homemade crumbs as the topping.
- Bake: Bake the assembled casserole in the oven preheated to 375 °F for 30 minutes, or until the casserole is bubbling and the topping is golden brown. Let it rest for 10 minutes before serving to set and enhance flavors.
Notes
- If Gruyère is unavailable, a mild Swiss or Emmental cheese can be substituted.
- For a vegan version, use plant-based butter, a non-dairy evaporated milk alternative, and vegan cheese.
- Herbed panko can be made by mixing panko breadcrumbs with dried herbs like thyme and parsley for added flavor.
- Sweet potatoes can be roasted a day ahead to save time when assembling the casserole.
- Adjust cayenne pepper to taste depending on preferred spice level.
Keywords: sweet potato casserole, kale casserole, creamy casserole, vegetarian casserole, roasted sweet potatoes, Gruyère cheese, holiday side dish, cozy family meal
