Yields: 0


12-1-14 very good, very cheesy, very probably not real good for you
by mario batali

2 Large Bunches Russian kale, or black kale, stems removed and roughly chopped (about 20 cups)
1 sourdough loaf, cut into 1/2-inch Slices
6 tablespoons butter, plus more
1/2 cup shallots, sliced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 pound gruyere cheese, grated
1/2 pound sharp white cheddar cheese, grated
1/2 cup crème fraiche
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 teaspoon Freshly Grated Nutmeg
Preheat oven to 400°F.
Preheat a large sauté pan over medium-high heat. Add 2 tablespoons of butter and a drizzle of olive oil. When the butter has melted, add the shallots, salt, pepper and red pepper flakes. Sauté until translucent (about 4 minutes). Add the kale and season with salt and pepper. Sauté until wilted (about 4 minutes). Set aside.
Meanwhile, in a separate heavy-bottomed pot, melt 4 tablespoons of butter. Add the flour and stir to combine. Cook the flour mixture for 2 minutes, stirring continuously. Slowly pour in the milk and cream and whisk to combine. Continue to cook, stirring continuously with a wooden spoon, until the béchamel sauce coats the back of a wooden spoon (about 5 minutes). Remove from heat. Add in the cheeses and whisk until smooth. Season with nutmeg, salt and pepper. Stir in the reserved kale mixture.
Butter a gratin baking dish. Lay an even layer of the bread slices in the bottom of the gratin dish. Pour the creamy kale mixture over the bread. Top the casserole with the remaining bread slices, placing them tightly together. Season the bread with salt and pepper and drizzle with olive oil. Place in the oven to bake for 30 minutes, until the topping is golden brown. Remove from oven and allow to cool

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