cheesy potato and kale gratin

In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar. Preheat oven to 350 F. Butter the inside of a 3-quart baking dish. Make your sauce. Season the cream mixture with salt and pepper. Season the cream mixture with salt and pepper. It's great as an midweek meal, or for a more romantic occasion. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown. Layer half the sweet potato slices in the bottom of the baking dish in overlapping rows. Cook the kale and potatoes together in the pan with boiling water until done in about 20 minutes. Now, for potatoes. Move 1/3 of the cheese mixture to a separate bowl and put aside. Put a few leaves of basil aside for garnish, and briefly blanch the remaining basil with the spinach in salted water. until just melted. Layer a third of the potatoes on the bottom of the pan so that they are slightly overlapping in rows, like shingles. Drain and press out the excess water. Cheesy Potato Gratin with Greens. pot cook potato, onion, and garlic in hot oil over medium 6 to 8 minutes or until potato is just tender. 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 . It will make a perfect side dish for Thanksgiving or any . Step 1. Add the pancetta and cook until it's browned and much of the fat has rendered out. Season with salt and pepper. Reduce the heat to medium, add the cream and nutmeg, and cook until the cream reduces slightly and the . Pour in 2 cups heavy cream and . Pour the heavy cream evenly over the top and sides of potatoes. Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Top with another 1/3 layer of potatoes and 1/3 layer of sauce. Remove potatoes from hot water and blot dry. To the large bowl with the rice, add the sweet potato / kale mixture, the greek yogurt, green onion, salt, pepper and 1 cup of the mozzarella. You'll also be adding not one, but two types of cheese and a whole lot of creamy goodness. * Congratulations to jarjm, winner of QUILT OR INNOCENCE, the 1st book in The Southern Quilting Mystery series by Elizabeth Craig! Salt the water and add the kale. Place racks in upper and lower thirds of oven; preheat to 400°. Top with 2 cups kale and one-quarter of cheese mixture. Add the olive oil followed by the broccoli and a good pinch of salt. Cut the potatoes into a 1-inch dice and set aside. Cut into 2mm/ 1/10″ slices using a mandolin or sharp knife. Bring to a rapid boil. Stir together cream, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 4 cups chopped yellow onions (2 large) 1/4 cup flour. Stir in 1 cup shredded cheddar cheese, black pepper, scallions, and chopped kale. Pour the reduced cream mixture over the layers. When finished remove the solids or if you want, leave the shallot and garlic for added flavor in the gratin. Total Time 55 mins. Pour half of cream mixture over. Drain potatoes and cauliflower and set aside. Instructions. First, prep the cream sauce: Peel and quarter 1 medium onion.Smash 4 garlic cloves and unpeel. butter in a large high-sided skillet over medium. Top with 1/3 of the sauce evenly. Using your hands, massage kale well. Cook, stirring occasionally, for 1 minute. Mix Gruyère and Parmesan in a medium bowl. Add the cream, shallots, bay leaf, thyme and garlic to a saucepan and bring to a boil. In a small nonstick skillet, melt 4 tablespoons of unsalted butter. Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. Remove pot from heat. Transfer the mixture to the prepared dish; smooth the top as much as possible. 4 tablespoons (1/2 stick) unsalted butter. Adjust the oven rack to the middle position and heat the oven to around 400°F. Saute until onion is tender but do not let it brown. Add the leeks and a sprinkle of kosher salt and cook until soft and just turning golden, 7 minutes. 1 lb. Depending on the size and shape of your dish, it might mound, that is fine, it will cook down. Step 2. Or if you're simply looking for a healthy chicken dinner, you'll find that, too. Place onion and garlic in a medium saucepan. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in the bottom of a baking dish. Let cool completely. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Layer ⅓ of potatoes on bottom of prepared dish. Add chopped kale and continue cooking for a few minutes until kale has wilted. russet potatoes (about 6 medium), then peel. Bake for 25-30 minutes or until dark golden brown on top. In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace. Pour 1 Tbsp. Potato Gratin; Cheesy White Sauce. Whisk together Boursin or cream cheese spread and milk. STEP 2. 7. Step 3. Place sliced potatoes in three tight slanted rows as indicated in the photos. Top with remaining 1/4 c. Dairy Free Mozzarella cheese. This breaks down fibers making it silky smooth to eat. Sprinkle on a little black pepper and cover the dish with aluminum foil. olive oil into the bottom of a 9x13 inch baking dish. Cut the potatoes . Lightly grease a 2 to 3 quart baking dish with olive oil or nonstick spray and set aside. Preheat the oven to 425 degrees and grease an 8x8 baking dish. Pour ¼ of the cream mixture on top. Preheat the oven to 220C (420F). Bring a pan with about 10 cm water to a boil. Directions. Add the garlic and cook until the garlic becomes fragrant, about 1 minute. If you haven't done it yet, scrub and peel the sweet potatoes and squash. Instructions. Grease a 3-quart baking dish. In a large pan of salted boiling water, cook the leeks for about 15min until tender (pierce with a knife to check). Stir to combine. Heat the butter in a frying pan and add the kale and garlic. Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside. Print Recipe Pin Recipe. Set the slow cooker to the sauté function. Add ½ cup parmesan cheese, salt, black pepper, red pepper flakes and nutmeg to the cream and combine until well mixed. Fold in half of the shredded cheese (3oz.) https://tasty.co/buy/creamy-potato-kale-gratin Using a sharp chef's knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. Repeat. Salt and pepper to taste 2 tbsp grated Edam or Parmesan for sprinkling on the top of the gratin Method Heat oil in a medium heavy based pot. 3. Preheat the oven to 400°. Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture. Whisk in the flour and nutmeg and cook for 2 minutes. Whisk in the nutritional yeast. Sprinkle with one-quarter of thyme, 1/4 tsp. Season well and add some nutmeg. Double the deliciousness! Set aside. Sprinkle with one-quarter of thyme, salt and pepper. A star rating of 4.8 out of 5. Remove, reserve the foil, sprinkle the gratin with Parmesan cheese, and bake, uncovered, for 15 minutes . Preheat the oven to 350ºF. Pour sauce over layered potatoes and onions and sprinkle with paprika to taste. While the potatoes are baking, prepare the rest of the recipe. Arrange potato puffs in rows on top of cheese; top with remaining cheddar cheese. Pour cheese sauce evenly over the potatoes, onion, and zucchini. Spread half of the potatoes into the serving dish. Preheat the oven to 375 degrees F and grease a 2 quart square or a 8×12 baking dish. Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Congratulations to Alicia who won a $20 Amazon gift card from Valerie (V. M.) Burns. seasoned salt, potatoes, black pepper, butter, garlic powder and 5 more. End with the last 1/3 of potatoes and the rest of sauce. Preheat oven to 375 degrees. Stir in 2 cups of cheese until melted. Combine shredded cheese, breadcrumbs, thyme, ground mustard, garlic powder, and remaining oil in a bowl. Butter a piece of foil large enough to cover top of pan. In a 5- to 6-qt. Step 3. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. idaho potato, peeled and thinly sliced (about 2 very large potatoes), cheddar cheese (grated or shredded ), heavy cream, salt , to taste, pepper , to taste, garlic powder , to taste, onion powder , to taste Bring a large pot of water to a boil. salt, 1/2 tsp. Turn oven to 400. Preparation. STEP 1. Add the panko breadcrumbs and cook over medium-low heat until golden. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Put a large skillet over medium-high heat. Preheat oven to 200°C. butter- 1 tsp; flour- 2 tsp; 2-3 cloves of garlic, finely chopped; Salt to taste; Pinch of Black pepper . Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in bottom of baking dish. Crunchy Cheesy Potatoes The Kitchen Divas. Brown Butter Colcannon is a delicious mashed potato recipe that has an addition of kale and topped with nutty brown butter. Finish off with a final layer of potatoes, cream and the rest of the cheese. Add half of the chard and kale over the potatoes. Allow to cool and serve. kale, large egg, olive oil, salt, flour, black pepper, shredded Parmesan cheese and 5 more Cod Casserole La Cocina de Babel heavy cream, garlic cloves, cheese, ground black pepper, olive oil and 4 more Spread mixture in bottom of 9×9 pan. Sprinkle some salt and pepper over the potatoes and then a third of the cheese. 2. Preheat the oven to 375 degrees F (190 degrees C). Brussels sprouts trimmed and quartered 1 large bunch kale, tough stems removed, leaves chopped 1 lb. Saute until kale is tender and bright green, ~4 minutes. Bring the heavy cream, garlic, bay leaves, thyme, peppercorns, mustard and nutmeg to a simmer in a small saucepan over low heat. Bake in oven at 375° for 50 minutes. Preheat oven to 400F. Layer the rounds in the gratin dish. Preheat oven to 400 degrees. There's a whole bunch of kale as . Slice into 1/4"-1/2" thick slices. RELATED: 12 Easy Potato Recipes That Prove Why They're Comfort Food's Finest Vegetable Inspired by a classic potato au gratin, Bake for 35 - 40 minutes until potatoes are crisp and . In a 13 x 9 or a round casserole pan, place ½ the potatoes in a single overlapping layer on the bottom of the pan. Cook the kale and potatoes together in the pan with boiling water until done in about 20 minutes. Creamy, cheesy, tender potatoes laced with crushed garlic cloves. Sprinkle Parmesan all over bottom of pan. Preheat oven to 400°F. When butter melts, add shallots and kale leaves. Mix Gruyère and Parmesan in a medium bowl. Add the kale to the pan as quickly as you can and stir until wilted. 3. Add another layer of potatoes, followed by cream, and then sprinkle on one third of the cheese. Drain well and cool under cold running water. Add in salt and pepper. Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately . Cheesy potato and kale gratin with rye croutons Double the carbs! Add the onion and cook until softened. Transfer the mixture to the prepared dish; smooth the top as much as possible. Butter 13 x 9 x 2-inch baking dish . Place the sliced potatoes in a large bowl. Spread half of the cheesy butternut squash sauce over the potatoes, and sprinkle with 1/4 cup of vegan cheese. Grease a medium-large baking dish with butter. Stir in broth; bring to boiling. Quench with cold water, squeeze out the moisture and chop finely. In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Add the onion and cook until softened. Stir and cook for about 3 minutes and add then nutmeg. Squeeze the excess water from the kale and sprinkle it evenly on top of the sweet potatoes. Cook Time 35 mins. Whisk in the heavy cream and milk and cook for 5-7 minutes until thickened. Cook for 2 minutes, then drain and let cool slightly. Warm the cream and milk over a low heat in a saucepan. You can use any type of dark green leafy vegetables such as kale, cavolo nero, savoy cabbage or spinach - or a mixture of two or more. Coarse ground yellow cornmeal Add corn meal in a slow stream, constantly whisking. In a large pot of salted boiling water, cook potatoes for 15 minutes and then add cauliflower for the last 10 minutes to cook together until both are crisp tender. Cover the gratin with cheddar and bake until deeply golden brown, about 20-30 minutes. Next, add in chopped kale and cook till the kale reduces and releases water. Mince 6 cloves of garlic and 1 onion (yellow or white is best). Let gratin cool and set a little before serving. Use a food processor or mandolin to slice the potatoes into ⅛ inch slices. Leave the oven at 400, and grease the bottom and sides of a 9x13" glass baking dish with two tablespoons of the ghee or olive oil. Add half of the cream mixture over the vegetables. Let cool slightly. Whether you're hosting a dinner party, attending a potluck, or just looking for a new, delicious dish, these indulgent, cheesy potato recipes definitely won't disappoint. Bring a shallow pot of salted water to a boil, and par-cook the potatoes and squash for about 15 min to soften a bit (they will continue to cook in the oven, so don't overcook . Add all the half-n-half, sliced potatoes, 1 tsp. Add 1/3 potatoes to prepared baking dish. Instructions. 1/4 teaspoon grated nutmeg. Dry the potatoes and thinly slice them using a madoline, a sharp knife, or a food processor. Melt the 2 tablespoons butter in a large skillet over medium heat. Meanwhile, cut the cheese into small cubes and the sun-dried tomatoes into strips. rectangular baking dish. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Prepare a casserole dish by greasing with non-stick cooking spray. Melt butter in a large dutch oven then add in the onions and cook on medium heat until translucent, about 10-12 minutes. Peel the sweet potatoes and slice very thinly (as thin as you possibly can - a mandolin is best for this if you have one). Mix until the topping is moistened and clumping. Remove potatoes from hot water and blot dry. 220 ratings. Grease a large (approx. Heat oven to 200C/180C fan/ gas 6. In a skillet, heat 2 tablespoons oil over medium heat. . Creamy salmon, leek & potato traybake. Sprinkle with ¼ of the grated cheese mixture. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Season with salt and pepper. Yum! 2. 5-6 minutes. * Congratulations to Anita Droby who won four books and the recipe card packet from Around the Kitchen Table. Simmer until reduced by 1/4, about 10 minutes. Remove bay leaves, thyme and peppercorns from sauce. Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Toss together Gruyere, cheddar and Parmesan cheese. In a large saucepan or dutch oven, melt 1 tablespoon butter over medium heat, add onion and a dash of salt and pepper. Cheesy Potatoes Gratin recipe is the perfect scalloped potatoes dish to almost everything. Add 1/3 potatoes to prepared baking dish. Add in the salt and pepper and stir. salt, and 1 . Top with a little salt & pepper. Grease a 3-qt. Bake for 20 minutes and finish under the broiler until golden brown . Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Transfer the potatoes and cauliflower to an 8×11 baking dish. Preheat your oven to 400 degrees. Pile into casserole dish. Over medium-high heat, saute the potatoes until slightly browned. Stir in rice, lentils, half of the cheese, the eggs, salt, and pepper. Lightly butter a 9-inch gratin dish. Squeeze the leeks to remove excess . Fan out a layer of potatoes on the bottom of the buttered casserole dish. Gradually add spinach and kale, stirring after each addition until wilted. Creamed Onion Gratin. 1 cup heavy cream Meanwhile, cut the cheese into small cubes and the sun-dried tomatoes into strips. Try to match by size to make them into neat stacks. Cook, stirring occasionally, until wilted and tender, 2 to 3 minutes. Drain, peel off the skins, put through a potato ricer and leave for the steam to evaporate. Preheat oven to 350° F and butter a 9x13-inch glass baking or gratin dish. How to make Cheesy Hasselback Potato Gratin. Place cashews and water in a high-speed blender and blend on high until totally smooth and liquid is the consistency of heavy cream, about 2 minutes. Remove from the heat and add the grated Gruyère. Add 4 1/2 cups water and salt. 2. Set aside. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes. Add the kale and water. Add your potatoes. Add the garlic and Italian seasoning and cook for another 30 seconds or so. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Roughly layer one third of the potato slices over the base . Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. By bethparmar July 16, 2021 July 17th, . In a gratin dish, layer the potatoes, kale, shredded Gruyère/Beaufort cheese, and cream sauce until the dish is full. Method. 4-5 med russet or Yukon gold potatoes, peeled and sliced; 1 cup milk; 1 cup jack cheese, freshly grated; 1 cup sharp cheddar, freshly grated; ½ cup Parmesan, freshly grated In a large skillet, add the olive oil, potatoes, onions, salt, and pepper. Simmer for 20 minutes. 朗 Shop the recipe! Preheat oven to 375 degrees then spray a 9x12" or 8x8" baking dish very well with nonstick spray. Sweet, translucent roasted onions marry beautifully with . Stir in the garlic powder, salt, and thyme and remove from the heat. Put a large skillet over medium heat. Roast in the oven for 1 hour, or until tender when pricked with a sharp knife. Cover the gratin with cheddar and bake until deeply golden brown, about 20-30 minutes. 1.5 cups grated semi-soft white cheese*. Grease an ovenproof dish by rubbing the butter all over the inside of it. Stir and cook for about 3 minutes and add then nutmeg. Uncover and cook, stirring, for about 3 minutes or until kale is wilted and tender. Sweet Tea and Cornbread. Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens. cooking spray, milk, salt, shredded cheese, corn flakes, chopped bacon and 4 more. Discard thyme and scatter the leeks over the potatoes. pepper, nutmeg, and sprinkle in the flour. Let gratin cool and set a little before serving. Bring a pan with about 10 cm water to a boil. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Sprinkle the remaining cheese on top. Top with bread crumb mixture and drizzle with olive oil. In a large nonstick skillet, melt 4 tablespoons of unsalted butter over low heat. Squeeze the kale until very dry; coarsely chop. Bring to a gentle simmer over medium-high heat, then cook and stir . 13x9) casserole dish with olive oil. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Creamy cheesy potatoes with Kale! Boil the potatoes in salted water for around 30 minutes until cooked. Advertisement. Mix until well combined. Preheat oven to 400 degrees Fahrenheit. 3. Add leeks, remaining salt and pepper, and thyme. Remove from oven and add in the remainder of the shredded cheese. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften. Preheat oven to 350°. Add garlic, cream and thyme to the cheese mixture. Spread the chicken and potato mixture evenly on a rimmed sheet pan. Preheat the oven to 400°F degrees. Instructions Checklist. Remove foil and bake for another 30 minutes, or until the potatoes are tender and the sauce is bubbling. Pour the heavy cream evenly over the top and sides of potatoes. Cook over a low-to-medium heat for a few mins. Top with half of mushroom-leek mixture, then ¾ cup cheese. * Congratulations to Cherie J. who won a choice of books and a tote . Cover and bake for 30 minutes. Sprinkle with salt and pepper and top with one cup of the kale. Instructions. Transfer the pan to a cooling rack and . Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Step 2. butternut squash, peeled and diced 2 cloves garlic, minced 3 tablespoons olive oil, divided Salt and black pepper to taste 1 cup shredded Gruyere cheese 1/2 cup milk 1/4 cup flour Preheat oven to 375 degrees F (190 degrees C). Grease a 13-by-9-inch baking dish. Stir in 2 cups of cheese until melted. Top with half of remaining potatoes. Mix the cheeses in a very large bowl. Add butter. Heat 2 Tbsp. Repeat 2 more times. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Deselect All. Melt butter in a pan, whisk in some flour and slowly alternate between milk and flour. 1. Heat a large (12 inch) oven-safe skillet over medium-high heat. Step 2. Remove potatoes and switch your oven to broil. Top with 1/3 of the sauce evenly. Cook till the water evaporates. Pour mixture into prepared baking dish then sprinkle with remaining cheese. End with the last 1/3 of potatoes and the rest of sauce. Transfer to a medium bowl, set aside. Cover the gratin with prepared aluminum foil and bake until the cheese is light golden brown and the liquid is bubbling around the edges, about 45 minutes. Prep Time 20 mins. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices. In a skillet, heat 2 tablespoons oil over medium heat. You can also sub shallots if you prefer. Add cabbage and onion. Coat a 5-6 quart casserole dish with cooking spray and preheat oven to 350 degrees. Scrub 3 lb. Remove from heat and keep aside. Butter a 13x9" baking dish and arrange squash in dish. Turn off the burner under the kale. Bring a large pot of water to boil and add defrosted spinach and kale. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Season it well with salt and pepper. Drain, then rinse under cold water to cool. Add onion . Top with another 1/3 layer of potatoes and 1/3 layer of sauce. Add chopped onion and garlic and sauté until translucent but not brown. As if crispy potato slices weren't enough, this recipe from Epicurious has the glorious addition of crunchy rye croutons. Preheat oven to 400 degrees. Remove bay leaves, thyme and peppercorns from sauce. Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Easy Cheesy Potatoes! Add onion to bacon fat and cook for a few minutes until soft, then add garlic and thyme, and continue cooking for 2 minutes more. Add the kale to the pan as quickly as you can and stir until wilted. Add the garlic and Italian seasoning and cook for another 30 seconds or so. Advertisement.

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