CREAMY POTATO KALE GRATIN RECIPE BY TASTY
Here's what you need: russet potato, kale, shredded parmesan cheese, shredded gruyère cheese, bread crumbs, butter, garlic, flour, milk, salt, pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 402 calories, Carbohydrate 60 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, Sugar 5 grams
POTATO, KALE AND BACON GRATIN
There's just something magical about gratin. It's bubbly, crispy, creamy and rich. The ultimate side dish, this recipe is perfect for alongside Christmas dinner or any time you're entertaining.This gratin has added bacon and kale for some extra flavour and goodness. You can use a mandolin to get perfect potato slices - just be careful of your fingers! Prepare this dish in advance and have ready to go in the fridge, so all you have to do is pop it in the oven.This recipe comes from NADIA magazine, alongside these epic Christmas side dishes: Cranberry and Orange Glazed Carrots with Basil, Stuffed Baby Kumara, Tomato, Green Bean, Ricotta and Basil Salad with Balsamic Glaze and Roasted Spiced Cauliflower with Caramelised Garlic Yoghurt.
Provided by admin
Categories Snacks and Sides
Number Of Ingredients 9
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.
KALE AND POTATO GRATIN
From the local paper. Warm comfort food. I used red potatoes and they turned out well. I adjusted the recipe a little.
Provided by WI Cheesehead
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Butter a 2-quart shallow baking dish.
- Wash, derib and coarsely chop the kale.
- Place in a pot with a little bit of water and steam until almost tender, 5 minutes or so. Check to make sure it's not burning.
- Peel and cut potatoes and onions into 1/8-inch thick rounds.
- If desired, saute onions until lightly browned. It gives more flavor, I think.
- Drain kale and let stand until cool enough to handle. Press out excess water.
- Build up alternating layers of potatoes, onions and kale (two layers each) in baking dish, beginning and ending with potatoes and dotting each onion layer with butter, minced tarragon, salt, pepper and garlic powder.
- Pour half-and-half over top, cover and bake in oven until potatoes are tender and almost all liquid is absorbed, 30-45 minutes.
- Place under broiler, if desired, to brown the top.
Nutrition Facts : Calories 235.8, Fat 11.5, SaturatedFat 6.9, Cholesterol 32.6, Sodium 285.2, Carbohydrate 29.6, Fiber 4, Sugar 1.9, Protein 6.6
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
KALE AND POTATO GRATIN
[ Recipe from www.thekitchn.com ]This recipe is unusual for having little to no dairy involved. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through. There is a little cheese for flavor, but this can be left out for a vegan adaptation. See the adaptation notes below.
Categories Vegetarian Meals Side Dish Vegetarian Meals Side Dish
Yield 6
Number Of Ingredients 8
Steps:
- Makes 6-8 servings (NI calculated for 6)
- Preheat oven to 350° F.
- Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
- Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
- When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
- In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
- Vegan adaptation: If you want to leave out the Parmesan, increase the bread crumbs to 2/3 cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until they are the texture of wet sand. Proceed as directed above, layering the bread crumbs between the potatoes and kale.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.
- [ Original recipe posting is at http://www.thekitchn.com/thekitchn/side-dish/recipe-kale-and-potato-gratin-063094. I stole it from there. ]
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE
Layers of creamy potato, salty cheese, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.
Provided by Katrina Meynink
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale and continue cooking for another 2-3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
- Add the cream, stock and cheeses to a bowl and use a fork to combine.
- Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used.
- You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
- Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2-5 minutes. This will quickly get rid of any excess moisture.
- Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it's the kind of dish that is here for a good time, not a long time.
- Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.
CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS
There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.
Provided by Mindy Fox
Categories Thanksgiving Casserole/Gratin Kale Potato Milk/Cream Garlic Cheese Rye Bread Side
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in center of oven; preheat to 350ºF. Arrange bread slices on a rimmed baking sheet and bake, flipping once halfway through, until dry and lightly toasted, 15-20 minutes. Let cool. Transfer to a resealable plastic bag and break into irregular, 1/2"-1" pieces. Transfer to a medium bowl; set aside.
- Meanwhile, wash and spin-dry kale, then layer between paper towels or a large clean kitchen towel and pat dry.
- Mix Gruyère and Parmesan in a medium bowl. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in bottom of baking dish. Sprinkle with one-quarter of thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Top with 2 cups kale and one-quarter of cheese mixture. Repeat 2 more times. Shingle remaining potatoes over cheese; top with 1/4 tsp. salt, 1/8 tsp. pepper, and remaining thyme. Reserve remaining kale and cheese.
- Stir cream, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a liquid measuring cup. Pour evenly over potatoes.
- Bake gratin 40 minutes. Cover with foil and continue to bake until cream is bubbling and thick and potatoes are tender when pierced with a paring knife, 35-45 minutes more.
- Meanwhile, toss reserved croutons with 2 Tbsp. oil in a medium bowl. Toss remaining kale with remaining 1 Tbsp. oil. Top gratin with kale, remaining cheese, then croutons, allowing kale pieces to peek through. Bake gratin until croutons are golden brown and exposed kale edges are well-crisped, about 15 minutes more. Let cool at least 10 minutes before serving.
- Do Ahead
- Bread can be toasted 3 days ahead. Store in an airtight container at room temperature. Kale can be torn, washed, and patted dry 3 days ahead. Wrap in paper towels, place in a resealable plastic bag, and chill.
- Gratin can be made 1 day ahead. Let cool, then wrap tightly in plastic and chill. Bring to room temperature, cover with foil, and warm in a 300ºF oven until heated through, 15-20 minutes. Uncover and continue to warm to re-crisp croutons and exposed kale edges, about 5 minutes.
CELERIAC, KALE AND POTATO GRATIN
Delightful and filling side dish
Provided by tweety_anja
Time 2h20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to gas 2, 150 C, fan 130 C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
- Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
- Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake and 1 hour and 40 minutes.
- Heat the grill to medium. Remove the foil and finish off under the grill until golden.
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- Combine cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place over medium heat and heat, stirring constantly, until the cream starts to bubble, 4 to 6 minutes. When cream starts to bubble, remove it from heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
- Heat a large (12 inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, ~4 minutes. Turn off the burner under the kale.
- Use a food processor or mandolin to slice the potatoes into 1/8 inch slices. (I think the dish is more beautiful with the peels on, but you can peel the potatoes first if you prefer.)
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- Preheat oven to 400 degrees. Prepare a casserole dish by greasing with non-stick cooking spray. Set aside.
- In a large skillet, add the olive oil, potatoes, onions, salt, and pepper. Over medium-high heat, saute the potatoes until slightly browned.
- Add the kale and water. Stir to combine. Continue to cook until the water has evaporated and the kale is wilted. Remove from heat. Transfer potatoes and kale to large glass bowl. Set aside.
CHEESY KALE & POTATO GRATIN RECIPE | RACHAEL RAY IN SEASON
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Category HolidaysTotal Time 1 hr 45 mins
- Preheat the oven to 400°. Grease a 3-quart baking dish. Bring a large pot of water to a boil. Salt the water and add the kale. Cook, stirring occasionally, until wilted and tender, 2 to 3 minutes. Drain, then rinse under cold water to cool. Squeeze the kale until very dry; coarsely chop.
- In a large pot, melt the butter over medium-high heat. Add the onion; season with 1 tsp. salt and 1/2 tsp. pepper. Cook, stirring often, until soft, about 5 minutes. Mix in the kale and thyme. Add the cream and nutmeg. Bring to a boil. Stir in half the cheese. Mix in the potatoes.
- Transfer the potatoes and kale to the baking dish. Top with the remaining cheese. Cover with foil, tenting the foil in the center to prevent it from sticking to the cheese. Bake for 30 minutes. Uncover and bake until the top is bubbly and browned in spots, about 20 minutes more. Let rest for 15 minutes before serving. Get the full 8-person holiday dinner menu
BEST ONE-PAN CHICKEN, KALE, AND POTATO GRATIN RECIPE ...
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- Preheat oven to 425°. Wash and dry potatoes, then attach a slicing blade to a food processor and set thickness to 1/8", or use a mandoline. (Thickness of potato can affect cooking time.) Trim ends of potato and slice, without removing peel, then set aside in a large mixing bowl.
- In a large skillet over medium heat, add 1 tablespoon olive oil and cook garlic, onion and kale for about 2 minutes.
- Season with salt and pepper, then sprinkle flour all over and whisk with butter until flour is absorbed.
- Add cream and chicken stock; bring to a boil and simmer for 1 minute, then mix in chicken and cheddar.
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- Preheat oven to 450 F. In a large pan, heat 1 Tbsp of olive oil on medium-high until hot. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, about 4 minutes until lightly browned and slightly softened. Add the chopped kale, season with salt and pepper, cook, stirring occasionally, about 2 minutes until slightly wilted. Add ½ cup of water and cook, stirring occasionally, about 5 minutes, or until the kale has wilted and the water has cooked off. Stir in the lemon juice. Remove from heat.
- In a medium pan, heat the butter on medium-high until melted. Add the garlic and season with salt and pepper. Cook 30 seconds until fragrant. Add the flour and cook, whisking frequently, 30 seconds, or until well combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, about 3 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.
- Transfer the cooked vegetables to the pot of béchamel sauce; stir to combine. Transfer the mixture to a baking dish. Bake 15 to 18 minutes, or until golden brown. Remove from the oven. Let stand for about 5 minutes before serving.
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