Best 3 Cheesy Potato And Kale Gratin With Rye Croutons Recipes
Calling all potato, cheese, and kale enthusiasts! Get ready to embark on a culinary journey with our tantalizing Cheesy Potato and Kale Gratin with Rye Croutons. This delectable dish is a symphony of flavors and textures, featuring tender potatoes, hearty kale, and a luscious blanket of melted cheese. The rye croutons, made with aromatic rye bread, add a delightful crunch that complements the soft and creamy interior.
You'll also find a delightful collection of other recipes within this article, each one bursting with unique flavors and culinary flair. Treat your taste buds to the savory and aromatic Mushroom and Spinach Stuffed Shells, where succulent mushrooms and spinach are enveloped in tender pasta shells, bathed in a rich and flavorful sauce. For a taste of the sea, dive into the delectable Grilled Salmon with Lemon and Herbs, where flaky salmon is grilled to perfection and infused with the vibrant flavors of lemon, herbs, and a hint of garlic.
Craving something sweet? Satisfy your sweet tooth with the indulgent Classic Chocolate Mousse, a rich and velvety mousse that will transport you to chocolate heaven. And for a delightful breakfast or brunch, whip up a batch of fluffy and golden-brown Pancakes with Blueberry Compote, where sweet blueberries burst with flavor in a luscious compote, perfectly complementing the fluffy pancakes.
Each recipe in this article is carefully crafted to tantalize your taste buds and leave you craving more. With detailed instructions and helpful tips, you'll be able to recreate these culinary delights in the comfort of your own kitchen. So, grab your apron, gather your ingredients, and let's embark on this delectable journey together!
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
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.
CHEESY POTATOES GRATIN
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
- Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
- Let sit for 15 to 20 minutes before serving.
- Hot cheesy potatoes!
Tips:
- For a crispy crust, make sure to use a baking dish that is at least 2 inches deep.
- To prevent the potatoes from sticking to the baking dish, grease it lightly with butter or cooking spray.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
- To make the rye croutons, cut the bread into 1-inch cubes and toss them with olive oil, salt, and pepper. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until golden brown.
- For a vegetarian version of this dish, omit the bacon.
Conclusion:
This cheesy potato and kale gratin with rye croutons is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. The potatoes are thinly sliced and layered with kale, cheese, and bacon, then baked until golden brown and bubbly. The rye croutons add a crispy texture and a nutty flavor. This dish is sure to be a hit with everyone at the table.
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