Slow Cooker Potato Leek And Kale Gratin With Too Much Cheese 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-LEEK GRATIN



Potato-Leek Gratin image

Looking for a hearty meatless casserole dinner? Then try this potato and leek gratin that's ready in 50 minutes - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 1/2 cups milk
2 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 pounds potatoes, cut into 1/4-inch slices
3 medium leeks, sliced (2 cups)
1/4 cup sour cream
1 tablespoon Dijon mustard
1 cup shredded Swiss cheese (4 ounces)

Steps:

  • Heat oven to 425°. Grease 2-quart gratin dish or shallow baking dish.
  • Heat milk, garlic, salt and pepper to simmering in 12-inch skillet over medium-low heat; add potatoes and leeks. Cook uncovered about 15 minutes, stirring frequently, just until tender.
  • Spoon potato mixture into gratin dish. Mix sour cream and mustard; spoon over potato mixture. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until bubbly around edge and golden brown on top.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 30 mg, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg

POTATO AND LEEK GRATIN WITH CUMIN



Potato and Leek Gratin with Cumin image

This is a main dish gratin that will make a nice vegetarian meal with a salad and/or green vegetable served alongside. The cumin contributes a Mediterranean flavor to the dish.

Provided by Martha Rose Shulman

Time 2h

Yield Serves 6 to 8

Number Of Ingredients 8

1 garlic clove, cut in half
1 tablespoon extra virgin olive oil
1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
Salt and freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
2 1/3 cups low-fat milk

Steps:

  • Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
  • Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
  • Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
  • Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. Remove from the oven and gently press the potatoes down into the liquid, using the back of a spoon. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 593 milligrams, Sugar 7 grams

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