Cheesy Stuffing Gratin with Many Different Brassicas


And not only did it work, it's just plain GOOOOD, y’all. Or as my beloved recipe tester Sam said to me upon tasting it earlier today, “I just ate some, and it is absolutely perfect. I would change nothing.”

Active Time: 1 hr

Total Time: 2 hrs



  • 1 lb mixed cruciferous veggies (cabbage, Brussels, broccoli, broccolini, cauliflower)
  • 1 bunch Tuscan kale
  • 2 yellow onions
  • 10 garlic cloves
  • 2 lemons
  • 1 large bunch dill


  • 6 ounces crusty white bread
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground black pepper
  • 1 tsp red pepper flakes


  • 2 ½ cups heavy cream
  • 5 ounces gruyere cheese
  • 2 ounces grated parmesan

1. Preheat the oven to 300.

2. Make croutons:

  • Tear 6 ounces crusty bread into 1 1/2 inch pieces.
  • Arrange on a baking sheet and toast until dry but not golden, 25-35 min. You can also stale the bread by letting it sit out on the baking sheet uncovered, overnight.
  • Increase the oven temp to 375.

3. Meanwhile, do some prep:

  • Thinly slice 2 yellow onions.
  • Firmly smash and peel 10 garlic cloves, coarsely chop them. Set onions and garlic aside, and clear your cutting board.
  • Cut 1 pound cruciferous veggies into large 2” wedges. Halve any brussels sprouts if using.
  • Strip 1 bunch of Tuscan kale from its stems, tear into large pieces.
  • Grate 5 ounces Gruyere cheese on the large holes of a box grater.
  • Chop enough dill to measure 1 cup of dill.

4. Build the gratin:

  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium. Cook the onions and garlic, stirring occasionally, until wilted and soft, but not browned, 8-10 minutes.
  • Stir in 2½ cups heavy cream, 1 tablespoon of kosher salt, 1 teaspoon red pepper flakes. Bring to a simmer, and simmer 3-4 minutes. It will have begun to thicken and reduce.
  • Stir in the chopped vegetables, kale, both grated cheeses, croutons and dill.
  • Finely grate the zest of two lemons into the pot. Stir gently to be sure everything is well coated in cream. Taste and add more salt if needed. Note: At this point you can either carefully transfer the mixture to a cast iron skillet or baking dish, or keep it in the Dutch oven and bake it right there. (This gives you options in terms of what pots and pans you need for the rest of your meal!)
  • Transfer to the oven and roast until the cream has reduced substantially and is very thick and bubbling, and vegetables and bread are deeply browned, 55-65 minutes.

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