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93% would make again

Creamy Potato Kale Gratin

Tasty Team

Inspired by thekitchn.com

Ingredients

for 4 servings

  • 2 lb russet potato (910 g), washed and peeled
  • 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 (360 mL)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Info

  • Calories 402
  • Fat 12g
  • Carbs 60g
  • Fiber 4g
  • Sugar 5g
  • Protein 13g

Estimated values based on one serving size.

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!

Ingredients

for 4 servings

  • 2 lb russet potato (910 g), washed and peeled
  • 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 (360 mL)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Info

  • Calories 402
  • Fat 12g
  • Carbs 60g
  • Fiber 4g
  • Sugar 5g
  • Protein 13g

Estimated values based on one serving size.

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!

Inspired by thekitchn.com

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