Peel the potatoes and slice them as thin as you can using either a sharp knife or mandolin slicer.
In a skillet, heat 2 tablespoons oil over medium heat. Add the onion and cook until softened.
Add the garlic and Italian seasoning and cook for another 30 seconds or so.
Add the kale to the pan as quickly as you can and stir until wilted.
Stir and cook for about 3 minutes and add then nutmeg. Season with salt and pepper.
In a square casserole dish, spread a layer of sliced sweet potatoes on the bottom. Layer the potatoes and kale, until both are gone and you have a layer of sweet potatoes on top. Drizzle the broth over top and cover dish tightly with foil.
Bake for about 40 minutes. Remove from oven and carefully uncover.
Sprinkle breadcrumbs and cheese on top and drizzle with remaining tablespoon of oil.
Continue baking until top is browned, about 15 more minutes.
Let cool slightly before slicing and serving.
Notes
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.