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
CELERIAC & POTATO GRATIN
In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme
Provided by Sara Buenfeld
Categories Side dish
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
- Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.
Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
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.
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
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.
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
CELERIAC GRATIN
This dish could be called scalloped celeriac; replace potatoes with celeriac.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
- In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
- Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.
POTATOES AND CELERIAC AU GRATIN
Provided by Bryan Miller And Pierre Franey
Categories project, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
- Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
- Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams
CELERIAC, FENNEL, POTATO GRATIN
for the first time, i saw celeriac for sale at my grocery store and bought it because i had kept hearing about it. i'm a celery lover, and am so glad to have discovered this new, interesting vegetable. we thought this turned out pretty good; i think it would be wonderful with cheese or even cream, but i was trying to be healthy that night.
Provided by crispychick
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.
Nutrition Facts : Calories 160.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.4, Sodium 330.9, Carbohydrate 25.8, Fiber 3.3, Sugar 4.3, Protein 5.1
More about "celeriac kale and potato gratin recipes"
RECIPE: KALE AND POTATO GRATIN - KITCHN
From thekitchn.com
Estimated Reading Time 50 secs
CELERIAC, KALE AND POTATO GRATIN | TESCO REAL FOOD
From realfood.tesco.com
4/5 (17)Total Time 2 hrs 20 minsCategory Side DishCalories 303 per serving
CELERIAC, KALE & POTATO GRATIN | RED DOG FARM
From reddogfarm.net
BAKED CREAMY CELERIAC AND POTATO GRATIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
POTATO, CELERIAC AND APPLE GRATIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
CREAMY KALE AND CELERIAC RECIPE - LOVEFOOD.COM
From lovefood.com
CHEESY KALE AND POTATO GRATIN RECIPE | THE NOSHER
From myjewishlearning.com
ANGELA HARTNETT'S CELERIAC AND POTATO GRATIN RECIPE - THE …
From theguardian.com
POTATO AND KALE GRATIN - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
POTATO GRATIN RECIPE WITH CELERIAC - OLIVEMAGAZINE
From olivemagazine.com
CELERIAC, KALE AND POTATO GRATIN | TESCO REAL FOOD
From pinterest.ca
RECIPE: POTATO AND CELERIAC GRATIN, VANILLA-FLAVORED CELERY MASH …
From seattletimes.com
CELERIAC, LEEK AND POTATO GRATIN - VEGETABLES
From vegetables.co.nz
CELERIAC, KALE AND POTATO GRATIN | TESCO REAL FOOD | RECIPE
From pinterest.co.uk
CHEESY LEEK AND CELERIAC-POTATO GRATIN [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
KALE AND POTATO GRATIN | POTATOES | BOSTON ORGANICS
From bostonorganics.grubmarket.com
CELERIAC POTATO GRATIN - NOT QUITE NIGELLA
From notquitenigella.com
RECIPE: CELERIAC AND POTATO GRATIN - THE ATLANTIC
From theatlantic.com
CREAMY SCALLOPED POTATOES WITH KALE AND LEEKS - THE FLOUR …
From theflourhandprint.com
CELERIAC POTATO AU GRATIN | CAFE JOHNSONIA
From cafejohnsonia.com
KALE AND CELERIAC GRATIN - FIREWEEDFOODCOOP.CA
From fireweedfoodcoop.ca
CREAMY KALE AND POTATO GRATIN - GREEN CUPCAKES
From greencupcakesrecipes.com
KALE GRATIN - DOUBLE KALE GRATIN WITH GRUYERE AND CHEDDAR
From howsweeteats.com
POTATO, CELERIAC, AND GREEN ONION GRATIN RECIPE | MYRECIPES
From myrecipes.com
CELERIAC & POTATO GRATIN RECIPE | NEW IDEA FOOD
From newideafood.com.au
CELERIAC AND POTATO GRATIN - RECIPES LIST
From recipes-list.com
CELERIAC AND POTATO GRATIN RECIPE BY CLODAGH MCKENNA
From thedailymeal.com
CELERIAC, KALE AND POTATO GRATIN | TESCO REAL FOOD | RECIPE
From pinterest.co.uk
POTATO AND CELERIAC GRATIN - RECIPES LIST
From recipes-list.com
CELERIAC & POTATO GRATIN RECIPE
From crecipe.com
CELERIAC AND POTATO GRATIN RECIPE - LOS ANGELES TIMES
From latimes.com
POTATO AND CELERIAC GRATIN RECIPE
From crecipe.com
CELERIAC, CHEESE AND POTATO GRATIN - LAVENDER AND LOVAGE
From lavenderandlovage.com
CELERIAC AND POTATO GRATIN RECIPE - TWO-POTATO GRATIN RECIPE
From best-easter-brunch.blogspot.com
POTATO-CELERIAC GRATIN | SAVEUR
From saveur.com
POTATO AND CELERIAC GRATIN - 30 MINUTE MEAL RECIPE
From goodhousekeeping.com
POTATO-AND-CELERIAC GRATIN RECIPE | MYRECIPES
From myrecipes.com
POTATO AND CELERIAC GRATIN - PASCALES KITCHEN
From pascaleskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love