Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Creamy Potato Kale Gratin

by Pierce Abernathy

Inspired by thekitchn.com

Ingredients

for 4 servings

  • 2 lb
    russet potato, washed and peeled (910 g)
  • 1 bunch kale, washed
  • ¼ cup
    shredded parmesan cheese (30 g)
  • ¼ cup
    shredded gruyère cheese (25 g)
  • ¼ cup
    bread crumbs (30 g)

Béchamel Sauce

  • 2 tablespoons
    butter
  • 2 cloves garlic, chopped
  • 2 tablespoons
    flour
  • 1 ½ cups
    milk (355 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper

Advertisement

Preparation

  1. Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
  2. Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
  3. For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
  4. Add flour and mix until mixture browns slightly.
  5. Add milk, salt, and pepper and simmer on low heat until mixture thickens.
  6. In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
  7. Starting from one side layer your potatoes across the kale covering the entire dish.
  8. Gently press the potatoes and kale mixture down to make more room in the dish.
  9. Drizzle half of the Béchamel sauce across all of the potatoes.
  10. Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
  11. Garnish to taste with parmesan, Gruyère, and bread crumbs
  12. Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
  13. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this