Lacinato Kale Gratin From 'A Boat, A Whale & A Walrus'

• 3 bunches lacinato kale (about 1 1/2 pounds total before trimming), tough ribs removed, chopped into 3-inch sections
• 1/2 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 3 cups heavy cream
• 8 ounces sharp white cheddar cheese, such as Beecher's Flagship, cut into 1/8-inch-thick slices

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.)
4. Let the gratin cool for a few minutes, then serve.
5. If you'd like to make this a bit ahead of time, bake it as directed and let it cool to room temperature a few hours before dinner. Before serving, top the gratin with about 1/2 cup additional grated sharp cheddar cheese and reheat the gratin in a 350-degree oven for about 10 minutes, until it is bubbling again.

lacinato kale, nutmeg, kosher salt, heavy cream, cheddar cheese

Taken from www.seriouseats.com/recipes/2014/10/lacinato-kale-gratin-from-a-boat-a-whale-a-wa.html (may not work)