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.
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Thubelehle Mashabane
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying. The rye croutons add a nice touch of texture.
Kennedy Ayonya
[email protected]I'm not a big fan of kale, but I really enjoyed this dish. The potatoes and cheese were so flavorful that the kale was barely noticeable.
Darneees
[email protected]This gratin is the perfect side dish for a holiday meal. It's elegant and delicious.
Darlene Windhorst
[email protected]This is my new favorite gratin recipe! It's so easy to make and it's always a hit with my guests.
Ashan Ashak
[email protected]I would definitely make this dish again. It's a great way to use up leftover potatoes and kale.
marchella mack
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
MD Rahamat Ullha
[email protected]The instructions were a bit unclear. I wasn't sure how long to bake the gratin for.
Hasan Ismayil
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Rehana Nazim
[email protected]This dish was a bit too heavy for my taste. The potatoes were a bit too soft and the cheese was a bit too rich.
samy saturday
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and oh-so-satisfying. The rye croutons add a nice touch of texture.
Rojot Das
[email protected]I'm not a big fan of kale, but I really enjoyed this dish. The potatoes and cheese were so flavorful that the kale was barely noticeable.
Fourth Option
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I love the combination of potatoes, kale, and cheese. The rye croutons add a nice crunch.
Masood Asghar
[email protected]I tried this recipe last night and it was a hit with my family! The potatoes were perfectly tender and the kale added a nice touch of bitterness. The rye croutons were the perfect finishing touch.
moureen wachuka
[email protected]This cheesy potato and kale gratin with rye croutons is an absolute delight! The flavors and textures blend perfectly, creating a dish that is both comforting and elegant. I highly recommend it for any occasion.