Kale And Potato Gratin Recipes

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CREAMY POTATO KALE GRATIN RECIPE BY TASTY



Creamy Potato Kale Gratin Recipe by Tasty image

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

2 lb russet potato, washed and peeled
1 bunch kale, washed
¼ cup shredded parmesan cheese
¼ cup shredded gruyère cheese
¼ cup bread crumbs
2 tablespoons butter
2 cloves garlic, chopped
2 tablespoons flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon pepper

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



Potato, kale and bacon gratin image

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

olive oil (for cooking)
4 rashers streaky bacon (diced)
1 onion (diced)
2 cloves garlic (chopped)
1½-2 tablespoons thyme leaves
1 large bunch kale leaves (about 200g) (stripped from tough stalks, chopped)
1.5-2 kg agria potatoes (scrubbed then slice very thinly)
300 ml cream
1 cup tasty cheese

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



Kale and Potato Gratin image

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

1 lb kale
1 1/4 lbs potatoes
2 small onions
2 tablespoons butter, cut into pieces
1 teaspoon minced tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 cups half-and-half cream

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



Sauteed Potatoes with Kale image

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

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

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



Kale and Potato Gratin image

[ 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

1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
Between 1/3 and 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage

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



Slow Cooker Potato, Leek, and Kale Gratin With Too Much Cheese image

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

1 tablespoon olive oil
2 large leeks, white and light green parts only, washed thoroughly, finely sliced
½ small bunch of flat-leaf kale, stems removed, leaves chopped
375 ml (12½ fl oz; 1½ cups) heavy cream
125 ml (4 fl oz; ½ cup) chicken or vegetable stock
85 g (3 oz) gruyère, grated
125 g (4½ oz) Parmesan, grated
150 g (5½ oz) creamy blue cheese
900 g (2 lb) washed potatoes (I use sebago), sliced about 3 mm (¼ in) thick

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



Cheesy Potato and Kale Gratin with Rye Croutons image

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

4 slices seeded rye bread
1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces
6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups)
2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about 1/2 cup)
2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into 1/8"-thick slices (see Cooks' Note), divided
1 teaspoon dried thyme, divided
Kosher salt, freshly ground pepper
2 1/2 cups heavy cream
2 garlic cloves, finely grated or pressed
3 tablespoons extra-virgin olive oil, divided
Special Equipment
A 13x9x2" or 3-quart baking dish

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



Celeriac, kale and potato gratin image

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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Estimated Reading Time 2 mins
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SWEET POTATO AND KALE GRATIN - DELICIOUS MEETS HEALTHY
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