Kale Potato Gratin Recipe

Looking for an easy Kale Potato Gratin recipe? Learn how to make Kale Potato Gratin using healthy ingredients.


Submitted by sun12345

Makes 2 servings



Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really delicious as the nights cool. This dish will take you into late fall/early winter and still be considered seasonal and local for those of us living in much of the northern hemisphere. This recipe is unusual for having little to no dairy involved. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through. There is a little cheese for flavor, but this can be left out for a vegan adaptation. See the adaptation notes below.

Recipe Ingredients for Kale Potato Gratin

1 1/2 pounds red potatoes
8 cups kale
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup Bread Crumbs Italian Style
1/3 cup grated Parmesan cheese

Recipe Directions for Kale Potato Gratin

  1. Preheat oven to 350 F.

  2. Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

  3. Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.

  4. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

  5. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.

  6. Vegan adaptation: If you want to leave out the Parmesan, double the bread crumbs to 2/3 cup. Rub the extra olive oil and the minced herbs into the breadcrumbs with your fingers until they are the texture of wet sand. Proceed as directed above, layering the bread crumbs between the potatoes and kale.

  7. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Categories

Potatoes, Vegetables

Nutrition Facts
Serving Size 679.0g
Amount Per Serving
Calories
745
Calories from Fat
301
% Daily Value*
Total Fat
33.4g
51%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
1172mg
49%
Potassium
2804mg
80%
Total Carbohydrates
97.6g
33%
Dietary Fiber
12.2g
49%
Sugars
5.0g
Protein
24.8g
Vitamin A 826% Vitamin C 588%
Calcium 62% Iron 48%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very low in cholesterol
  • Low in sugar
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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