Best 3 Creamy Potato Kale Gratin Recipe By Tasty Recipes

Indulge in the creamy delight of potato kale gratin, a dish that combines the earthy flavors of kale with tender potatoes, enveloped in a luscious creamy sauce. This recipe offers a delightful twist to the classic gratin, featuring a medley of ingredients that create a symphony of flavors. Discover how to craft this comforting dish with step-by-step instructions and a list of all the necessary ingredients.

**Potato Kale Gratin Recipe**

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 6

**Ingredients:**
* 3 medium-sized potatoes, peeled and thinly sliced
* 1 bunch kale, washed and chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup heavy cream
* 1/2 cup milk
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Gruyère cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon nutmeg

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the potato slices, kale, onion, and garlic.
3. In a separate bowl, whisk together the heavy cream, milk, Parmesan cheese, Gruyère cheese, salt, pepper, and nutmeg.
4. Pour the cream mixture over the potato and kale mixture and stir to coat evenly.
5. Transfer the mixture to a greased 9x13 inch baking dish.
6. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the gratin is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.

**Additional Tips:**
* For a crispy top, sprinkle some bread crumbs or Panko breadcrumbs on top of the gratin before baking.
* Feel free to add other vegetables like broccoli, zucchini, or mushrooms to the gratin.
* If you prefer a vegan version, you can replace the heavy cream and milk with a plant-based alternative.
* Serve the gratin with a side salad or roasted vegetables for a complete meal.

**Other Recipes in the Article:**

* Creamy Spinach and Artichoke Dip: A delightful appetizer or party snack made with a blend of spinach, artichokes, cream cheese, and Parmesan cheese.
* Easy Cheesy Garlic Bread: A classic side dish featuring crispy bread slices topped with melted cheese, garlic butter, and herbs.
* Chocolate Lava Cakes: Indulge in individual molten chocolate cakes with a rich chocolate center and a soft, fluffy cake exterior.
* No-Bake Oreo Cheesecake: A no-bake cheesecake made with a combination of crushed Oreos, cream cheese, and heavy cream.

Enjoy these delicious recipes and explore the culinary world with AliceRecipes!

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SIMPLE AU GRATIN POTATOES

Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

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

Slow Cooker Potato, Leek, and Kale Gratin With Too Much Cheese image

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

Ingredients

1 tablespoon olive oil
2 large leeks, white and light green parts only, washed thoroughly, finely sliced
½ small bunch of flat-leaf kale, stems removed, leaves chopped
375 ml (12½ fl oz; 1½ cups) heavy cream
125 ml (4 fl oz; ½ cup) chicken or vegetable stock
85 g (3 oz) gruyère, grated
125 g (4½ oz) Parmesan, grated
150 g (5½ oz) creamy blue cheese
900 g (2 lb) washed potatoes (I use sebago), sliced about 3 mm (¼ in) thick

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.

CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS

Cheesy Potato and Kale Gratin with Rye Croutons image

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

Ingredients

4 slices seeded rye bread
1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces
6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups)
2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about 1/2 cup)
2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into 1/8"-thick slices (see Cooks' Note), divided
1 teaspoon dried thyme, divided
Kosher salt, freshly ground pepper
2 1/2 cups heavy cream
2 garlic cloves, finely grated or pressed
3 tablespoons extra-virgin olive oil, divided
Special Equipment
A 13x9x2" or 3-quart baking dish

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.

Tips

For a crispy gratin, make sure to slice the potatoes thinly and evenly.
Use a good quality cheese that melts well, such as Gruyère, Cheddar, or Parmesan.
If you don't have heavy cream, you can use milk instead. However, the gratin will be less creamy and rich.
You can add other vegetables to the gratin, such as broccoli, cauliflower, or carrots.
Serve the gratin hot out of the oven, garnished with fresh herbs.

Conclusion

Potato kale gratin is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy sauce, cheesy crust, and tender potatoes and kale, this gratin is sure to be a hit with everyone at your table.