Best Kale And Potato Gratin Recipes

CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS

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.

SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE

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

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.

CELERIAC, KALE AND POTATO GRATIN

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.

SWEET POTATO AND KALE GRATIN

Steps:

• Turn oven to 400. If you haven't done it yet, scrub and peel the sweet potatoes and butternut squash. Slice into 1/4"-1/2" thick slices. Bring a shallow pot of salted water to a boil, and par-cook the potatoes and squash for about 15 min to soften a bit (they will continue to cook in the oven, so don't overcook here or they'll fall apart.)
• Wash and tear your kale or chard into bite-sized pieces. Finely chop the onion and then heat up 1 tbsp of the butter. Begin to cook the onion in the butter, about 3-5 min. Add in your salt as it softens. Add in the kale in batches, covering with a lid in between additions and stirring occasionally, until totally wilted (about 5-7 more min, depending on how tough it is.)
• Saute the sliced kielbasa
• Heat up the milk/cream and add in the minced garlic, making sure it doesn't boil. Melt the remaining 2 tbsp of butter over medium heat in another pot and then sprinkle in flour-- whisk to make a paste. Add in nutmeg and thyme and turn the heat to low. Start to stir in the milk/cream/garlic, whisking all the while, to make a thick sauce. Turn off heat. Stir in the grated cheese and about 1/2 tsp pepper
• Butter the bottom of a casserole dish. On the bottom layer, place half of your rounds of sweet potato and butternut squash. Next, about half of the sautéed kale. Then half of the parsley, and then half of your cheesy béchamel sauce. Repeat all layers one more time, ending with cheese sauce on top. Optional to crack on a little more pepper and maybe a sprinkle of hard salty cheese (grated parm or Flat Rock).

CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS

Steps:

• Preparation 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.
• Cooks' NoteUse a mandoline to quickly cut potatoes into uniform-sized slices. To reheat casserole, 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

Steps:

• Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath. Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. 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 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot. In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese. Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.