3bunches lacinato kale, about 1 ½ pounds total before trimming, tough ribs removed, chopped into 3-inch section
½teaspoonfreshly grated nutmeg
Kosher salt and freshly ground black pepper
3cupsheavy cream
8ouncessharp white cheddar cheese, such as Beecher’s Flagship, cut into 1⁄8-inch-thick slices
Instructions
Preheat the oven to 350 degrees F.
Pile the kale in a 9-by-13-inch (or similar) baking dish. (It will seem like an overabundance of kale, towering above the pan’s edge, but you want it all.) Season the kale with the nutmeg and salt and pepper to taste, then carefully drizzle the cream over it. Spread out the cheese slices over the kale.
Place the gratin dish on a baking sheet to catch any cream that drips out as the gratin cooks. Bake the gratin for 50 minutes to 1 hour, or until the cream thickens and the cheese is nicely browned. (Err on the side of golden brown, as opposed to coffee brown, if you’re going to reheat the gratin again before serving.)
Let the gratin cool for a few minutes, then serve.