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
SWEET POTATO AND GRUYERE GRATIN
This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.
Provided by Sandy Wilson Wickberg
Categories Side Dish Vegetables Sweet Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g
KALE & SWEET POTATO GRATIN
This decadent recipe is from Saveur.com, and is among the best I've found on their site. It's definitely a calorie bomb, so I'll only make it for holidays or special occasions. You'll never want to add sugar to a sweet potato dish ever again, as the cheesy, savory flavors pair perfectly with the natural sweetness of sweet potatoes. It almost tastes like pizza, and while it's great as a side dish, I think it would make a great vegetarian entree.
Provided by rpgaymer
Categories Yam/Sweet Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the over to 400°F Rub the inside of a 8"x8" baking dish with 1 tablespoon of the butter.
- Combine garlic, kale, potatoes, half-and-half, cinnamon, nutmeg and remaining 4 tablespoons butter in a pot; stir. Season with salt and pepper and taste the creamy liquid-it should be seasoned generously. Bring to a boil over medium-high heat while stirring the mixture. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.
- Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with cheddar and bake until deeply golden brown, about 20-30 minutes. Let gratin cool and set a little 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
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
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5/5 (1)Total Time 1 hr 10 minsCategory Side DishCalories 418 per serving
- 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.
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Ratings 7Category Side DishCuisine AmericanTotal Time 45 mins
- 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.
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