Creamy Potato Kale Gratin Recipe By Tasty

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

SWEET POTATO & KALE GRATIN

Steps:

• Preheat oven to 400 degrees.
• Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.
• Place half of the potatoes in a greased 9 x 13 baking dish. (You don't have to do this neatly, but try to make sure each layer is even!) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese. Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.
• Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.

POTATO, KALE AND BACON GRATIN

Steps:

• Heat a drizzle of oil in a large frying pan on medium heat. Cook bacon for a few minutes or until starting to turn crispy. Set aside.
• Add onion to bacon fat and cook for a few minutes until soft, then add garlic and thyme, and continue cooking for 2 minutes more. Add chopped kale and continue cooking for a few minutes until kale has wilted.
• Preheat oven to 200°C. Grease a medium-large baking dish with butter. Roughly layer one third of the potato slices over the base of the dish (slightly overlapping) and season with a little salt and pepper. Spoon over half the kale mixture and sprinkle over half the bacon. Arrange half of remaining potato slices on top and season with salt and pepper. Add remaining kale mixture and then the bacon. Finally, top with the last layer of potato slices.
• Pour over cream. Season with salt and pepper. Cover with foil and bake for 45 minutes or until potato is almost tender. Remove foil, sprinkle over cheese and bake for a further 20-30 minutes until potatoes are cooked all the way through and cheese is golden and bubbling. Allow to stand for 10-15 minutes before serving.

CREAMY KALE AND POTATO GRATIN

Steps:

• To make the sauce, blend the sunflower seeds, soya milk and rapeseed oil. Add the thyme, garlic, yeast flakes and mix well. Salt and pepper to taste.
• Preheat the oven to 190C (gas mark 5). Grease a medium size oven proof dish with a little oil.
• Spread half of the potato slices onto the bottom of the prepared dish, overlapping slightly. Season with salt. Top with three-quarters of the kale and drizzle with a half of the sauce mixture. Finish with a layer of the remaining potatoes. Pour over the remaining sauce. Sprinkle with a tablespoon of yeast flakes.
• Cover the dish with foil and bake for 40 minutes. Uncover the dish and top with the reserved kale. Bake, uncovered, for 20 minutes or until golden. Leave for 10 minutes before serving.