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
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Obisman John
[email protected]This gratin was a disaster! The potatoes were undercooked, the sauce was too thick, and the kale was tough. I followed the recipe exactly, so I'm not sure what went wrong. I'm very disappointed and will not be making this recipe again.
Munib khan
[email protected]I found this gratin to be a bit bland. I think it could have used more seasoning, or maybe some additional herbs or vegetables. It was still a decent dish, but not one that I would go out of my way to make again.
Ramin King
[email protected]This gratin was a bit too rich for my taste. I think I would have preferred a lighter sauce, or maybe a different type of cheese. Overall, it was still a good dish, but not one that I would make again.
Thomas Burroughs
[email protected]I'm not usually a fan of kale, but I was pleasantly surprised by how much I enjoyed this gratin. The kale was cooked perfectly and had a mild flavor that complemented the other ingredients well.
MD MERAJUL ISLAM
[email protected]This gratin is a great way to use up leftover mashed potatoes. I simply substituted the mashed potatoes for the sliced potatoes, and it turned out just as delicious. Definitely a keeper recipe!
nanditi sion
[email protected]I'm a big fan of potato gratins, and this one is definitely one of my favorites. The addition of kale gives it a nice twist, and the crispy breadcrumb topping is the perfect finishing touch. I highly recommend this recipe!
Asubiojo Oladipupo
[email protected]I made this gratin for a potluck dinner, and it was a huge hit! Everyone loved the creamy texture and the flavorful combination of potatoes, kale, and cheese. I'll definitely be making this again for my next gathering.
Hassiel
[email protected]This was my first time making a gratin, and I'm so glad I chose this recipe. It was surprisingly easy to put together, and the results were stunning. The gratin was beautifully golden brown and bubbling hot, with a creamy, cheesy interior that melted
Christopher Nnaji
[email protected]I'm always looking for new and exciting ways to incorporate kale into my meals, and this gratin is a definite winner. The kale is cooked perfectly, maintaining its vibrant green color and slight bitterness, which pairs wonderfully with the creamy pot
MarcoP Johnson
[email protected]This Creamy Potato Kale Gratin is an absolute delight! The flavors and textures come together perfectly, creating a rich and satisfying dish that's sure to impress. I especially appreciated the crispy breadcrumb topping, which added a nice crunch.