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
EASY SLOW COOKER CHEESY POTATOES
These are always a hit at parties and potlucks! Not a single time where I do not give out this recipe. So quick, simple, and delicious!
Provided by Kimba
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Mix hash brown potatoes, Cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
- Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 28.8 g, Cholesterol 65.2 mg, Fat 31.1 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 16.6 g, Sodium 826 mg, Sugar 2.4 g
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.
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
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