Best 2 Kale And Potato Gratin Recipes

Indulge in a symphony of flavors with our Kale and Potato Gratin, a delectable dish that combines the earthy goodness of kale, the heartiness of potatoes, and the rich creaminess of a velvety sauce. This culinary masterpiece is not only a feast for the taste buds but also a visual delight, adorned with a golden-brown crust that beckons you to take a bite.

Our Kale and Potato Gratin is a versatile dish that can be enjoyed as a main course or a hearty side. It's perfect for a cozy dinner with loved ones or as a special treat for a weekend brunch. The best part? We've included three variations of this classic recipe to suit your preferences.

For those who love a classic gratin, our original recipe delivers a timeless combination of kale, potatoes, cream, and cheese. But if you're looking for a lighter version, our Lightened Up Kale and Potato Gratin is a healthier alternative, using skim milk and reduced-fat cheese. And for those with a taste for adventure, our Kale and Sweet Potato Gratin adds a touch of sweetness with roasted sweet potatoes, creating a delightful contrast to the savory kale and potatoes.

No matter which variation you choose, our Kale and Potato Gratin is sure to become a favorite in your kitchen.

Let's cook with our recipes!

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.

KALE AND POTATO GRATIN

Kale and Potato Gratin image

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

Ingredients

1 lb kale
1 1/4 lbs potatoes
2 small onions
2 tablespoons butter, cut into pieces
1 teaspoon minced tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 1/2 cups half-and-half cream

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

Tips:

Use a variety of kale. Curly kale, Lacinato kale, and baby kale are all good choices for this gratin.
Wash the kale thoroughly. Kale can be gritty, so be sure to rinse it well before using.
Use a mandoline to slice the potatoes thinly. This will help them cook evenly.
Layer the potatoes and kale in a baking dish. Be sure to season each layer with salt, pepper, and garlic powder.
Pour the cream mixture over the potatoes and kale. The cream mixture should be just enough to cover the vegetables.
Bake the gratin until the potatoes are tender and the top is golden brown. This will take about 45 minutes.
Serve the gratin hot. This dish is best enjoyed immediately out of the oven.

Conclusion:

Kale and potato gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover kale and potatoes, and it is also a healthy and nutritious dish. With its creamy texture, cheesy flavor, and crispy top, this gratin is sure to be a hit with everyone at the table.