📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter. Making sure to get all the nooks and crannies. This prevents sticking and adds a subtle richness to the edges of the gratin.
2. If using bacon or salt pork, dice it and sauté it in a large pot over medium heat until crisp. Remove the bacon from the pot, leaving the rendered fat behind. Set the bacon aside. if you're not using any meat go straight into melting butter or oil
3. Add the butter to the pot with the bacon fat (or just the oil/butter if not using meat) and melt over medium heat. Add the onion, garlic, and bell pepper and sauté until softened, about 5-7 minutes. Stir regularly to prevent burning; nobody wants burnt bits in their gratin. Also, maybe add in some thyme, I just think it's neat.
4. Add the callaloo to the pot and cook until it wilts slightly, about 5 minutes. If using frozen callaloo, make sure it's thawed and squeezed dry before adding it. Season with salt, black pepper, and a pinch of nutmeg. Nutmeg is optional. I like a lil' bit of spice, but it's okay if you don't.
5. Pour in the vegetable broth and bring to a simmer. Cook for about 10-15 minutes, or until the callaloo is tender and the liquid has reduced slightly. Stir occasionally to prevent sticking and ensure even cooking. If it looks too watery, let it reduce a bit more. If it's too thick, add a splash more broth.
6. Remove the pot from the heat and stir in half of the grated Gruyere cheese and the reserved bacon. Mix well to combine. The cheese will start to melt into the mixture, creating a creamy, cheesy base. It should be nice and gooey.
7. Pour the callaloo mixture into the prepared baking dish. Spread it evenly to ensure it bakes uniformly.
8. Sprinkle the remaining Gruyere cheese over the top of the callaloo mixture. The cheese should cover the entire surface for a golden, bubbly crust.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. Keep an eye on it; ovens can vary. You're looking for that perfect golden-brown hue.
10. Let the gratin cool for a few minutes before serving. Garnish with fresh thyme or parsley, if desired. Serve hot and enjoy! Serve the gratin hot and watch as your guests devour this flavorful Caribbean-inspired dish. Serve alongside your favorite sides for a complete meal.