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Cheesy Aged Havarti Kale au Gratin

Cheesy Aged Havarti Kale au Gratin

Prep 10 min Cook 35 min 6 servings


  • 2 large shallots, finely chopped
  • 5 tbsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 bunch kale, stems removed and roughly chopped (about 8 cups)
  • 2 cups double cream
  • 6 oz grated Castello® Aged havarti cheese
  • 1 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • 2 tsp minced, fresh thyme
  • ¼ tsp nutmeg
  • ¾ cup panko


1. Preheat the oven to 425°F.

2. In a large braiser, heat 2 tablespoons of olive oil over medium heat. Add the shallots to the pan and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 more minute.

3. Add half of the kale, stirring to combine and cover, cooking until kale has wilted about 3 minutes. Uncover, add remaining kale, cover and cook until wilted, about 3 more minutes.

4. Add the cream, 4 ounces of Havarti, salt, pepper, thyme and nutmeg. Stir to combine.

5. In a small bowl, combine the panko with remaining 3 tablespoons of oil.

6. Top kale with remaining cheese bake and panko and bake until golden brown about 20 minutes.

7. Serve warm directly from braiser