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Why You'll Love This creamy potato and kale gratin with roasted root vegetables
- Easy to Make: This recipe is surprisingly easy to make, requiring just a few simple ingredients and some basic cooking techniques.
- Customizable: Feel free to customize this recipe to your liking by using different types of potatoes, kale, or root vegetables.
- Perfect for Special Occasions: This dish is perfect for special occasions like holidays or dinner parties, but it's also great for everyday meals.
- Healthy and Nutritious: This recipe is packed with healthy and nutritious ingredients, making it a great option for those looking for a balanced meal.
- Can be Made Ahead: This recipe can be made ahead of time, making it perfect for busy weeknights or special occasions.
- Freezes Well: This recipe freezes well, making it a great option for meal prep or future meals.
- Flavorful and Delicious: This recipe is packed with flavor, thanks to the combination of creamy potatoes, caramelized kale, and roasted root vegetables.
- Impressive Presentation: This dish is sure to impress your friends and family with its beautiful presentation and golden-brown crust.
Ingredient Breakdown
The key ingredients in this recipe are the potatoes, kale, root vegetables, cheese, and cream. The potatoes provide a rich, earthy base for the dish, while the kale adds a burst of freshness and flavor. The root vegetables, such as carrots and parsnips, add natural sweetness and texture. The cheese, a blend of creamy brie and nutty parmesan, adds depth and complexity to the dish. Finally, the cream brings everything together, adding a rich and creamy texture to the gratin. When selecting these ingredients, be sure to choose high-quality options that are fresh and flavorful. For the potatoes, look for ones that are high in starch, such as Russet or Idaho. For the kale, choose fresh bunches with crisp leaves and no signs of wilting. For the root vegetables, select a variety of colors and textures to add visual interest to the dish.
How to Make creamy potato and kale gratin with roasted root vegetables
Preheat the oven to 400°F (200°C). This will help the potatoes and root vegetables cook evenly and quickly.
Peel and slice the potatoes into 1/8-inch thick rounds. Place the slices in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper.
Toss the root vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 5-7 minutes.
In a large baking dish, create a layer of potatoes. Top the potatoes with a layer of roasted root vegetables, followed by a layer of sautéed kale. Repeat this process until all the ingredients are used, finishing with a layer of potatoes on top.
Sprinkle the grated cheese over the top layer of potatoes, followed by a drizzle of heavy cream. This will help the potatoes brown and the cheese melt during baking.
Bake the gratin in the preheated oven for 35-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Remove the gratin from the oven and let it cool for a few minutes before serving. Serve hot, garnished with fresh herbs or a side salad.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your gratin. Choose fresh, high-quality potatoes, kale, and root vegetables for the best results.
When preparing the potatoes, be gentle when tossing them with oil and seasonings. Overmixing can cause the potatoes to become tough and unappetizing.
The type of cheese you use can greatly impact the flavor of your gratin. Choose a combination of creamy and nutty cheeses, such as brie and parmesan, for the best results.
Keep an eye on your gratin while it's baking, as overbaking can cause the potatoes to become dry and the cheese to burn. Remove the gratin from the oven when it's golden brown and bubbly.
After removing the gratin from the oven, let it rest for a few minutes before serving. This will allow the flavors to meld together and the potatoes to absorb any excess liquid.
Don't be afraid to experiment with different ingredients and flavors in your gratin. Try using different types of potatoes, kale, or root vegetables to create a unique and delicious dish.
This recipe can be made ahead of time, making it perfect for busy weeknights or special occasions. Simply assemble the gratin, cover it with plastic wrap, and refrigerate or freeze until ready to bake.
Fresh herbs, such as parsley or thyme, can add a bright and freshness to your gratin. Use them to garnish the dish before serving for a beautiful and delicious presentation.
Common Mistakes to Avoid
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Overcooking the Potatoes:
Fix: To avoid overcooking the potatoes, check on them frequently while they're baking. Remove them from the oven when they're tender and lightly browned.
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Not Using Enough Cheese:
Fix: To avoid not using enough cheese, make sure to sprinkle a generous amount over the top layer of potatoes. This will help the cheese melt and bubble during baking.
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Not Letting it Rest:
Fix: To avoid not letting the gratin rest, remove it from the oven and let it cool for a few minutes before serving. This will allow the flavors to meld together and the potatoes to absorb any excess liquid.
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Using Low-Quality Ingredients:
Fix: To avoid using low-quality ingredients, choose fresh, high-quality potatoes, kale, and root vegetables. This will ensure that your gratin is flavorful and delicious.
Variations & Substitutions
Try using sweet potatoes instead of regular potatoes for a sweeter and nuttier flavor. Simply peel and slice the sweet potatoes, then proceed with the recipe as instructed.
Combine kale and spinach for a delicious and nutritious twist on the original recipe. Simply sauté the kale and spinach together, then proceed with the recipe as instructed.
Add roasted garlic and rosemary to the gratin for a rich and savory flavor. Simply roast the garlic and rosemary in the oven until fragrant, then mix them into the potato and kale mixture.
Make this recipe gluten-free by substituting the all-purpose flour with gluten-free flour. Simply proceed with the recipe as instructed, using the gluten-free flour in place of the regular flour.
Make this recipe vegan by substituting the cheese with vegan cheese and using a non-dairy milk. Simply proceed with the recipe as instructed, using the vegan cheese and non-dairy milk in place of the regular cheese and milk.
Make this recipe low-carb by substituting the potatoes with cauliflower or zucchini. Simply proceed with the recipe as instructed, using the cauliflower or zucchini in place of the potatoes.
Storage & Make-Ahead
This recipe can be stored at room temperature for up to 2 hours. If you plan to store it for longer, it's best to refrigerate or freeze it.
This recipe can be stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below.
This recipe can be frozen for up to 3 months. Simply cover it with plastic wrap or aluminum foil and freeze at 0°F (-18°C) or below. When you're ready to serve, thaw it overnight in the refrigerator and bake as instructed.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Simply assemble the gratin, cover it with plastic wrap, and refrigerate or freeze until ready to bake.
Can I use different types of potatoes?
Yes! You can use different types of potatoes, such as sweet potatoes or Yukon gold potatoes. Simply peel and slice the potatoes, then proceed with the recipe as instructed.
Can I add other ingredients to the gratin?
Yes! You can add other ingredients to the gratin, such as cooked bacon or ham, to give it extra flavor. Simply chop the ingredients and add them to the potato and kale mixture before assembling the gratin.
Can I make this recipe gluten-free?
Yes! You can make this recipe gluten-free by substituting the all-purpose flour with gluten-free flour. Simply proceed with the recipe as instructed, using the gluten-free flour in place of the regular flour.
Can I make this recipe vegan?
Yes! You can make this recipe vegan by substituting the cheese with vegan cheese and using a non-dairy milk. Simply proceed with the recipe as instructed, using the vegan cheese and non-dairy milk in place of the regular cheese and milk.
How do I reheat the gratin?
To reheat the gratin, simply cover it with aluminum foil and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until heated through.
Can I freeze the gratin?
Yes! You can freeze the gratin for up to 3 months. Simply cover it with plastic wrap or aluminum foil and freeze at 0°F (-18°C) or below. When you're ready to serve, thaw it overnight in the refrigerator and bake as instructed.
creamy potato and kale gratin with roasted root vegetables
Ingredients
- 3-4 large potatoes, thinly sliced
- 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, thinly sliced
- 2 large carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 2 cloves garlic, minced
- 1 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven. Preheat the oven to 400°F (200°C).
- Prepare the root vegetables. In a large bowl, toss the sliced carrots and parsnips with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated. Spread them out in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly browned.
- Sauté the onion and garlic. In a large skillet, heat 1 tablespoon of butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Prepare the kale. In a large bowl, massage the chopped kale with 1 tablespoon of olive oil, salt, and pepper until the leaves are tender and slightly softened.
- Assemble the gratin. In a greased 9x13-inch baking dish, create a layer of overlapping potato slices. Top the potatoes with a layer of sautéed onion and garlic, followed by a layer of roasted root vegetables, and finally a layer of chopped kale. Repeat this process until all of the ingredients have been used, finishing with a layer of potatoes on top.
- Make the cream sauce. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes, until lightly browned and fragrant. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook, stirring occasionally, until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the grated cheddar and parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Top the gratin with cream sauce. Pour the cream sauce over the top layer of potatoes and smooth out the top.
- Bake the gratin. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
- Serve and enjoy. Remove the gratin from the oven and let it cool for a few minutes before serving. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- To make ahead, prepare the root vegetables and kale up to a day in advance. Assemble the gratin just before baking.
- To freeze, assemble the gratin and freeze before baking. Bake frozen gratin for an additional 10-15 minutes, or until golden brown and heated through.
- Substitute other root vegetables, such as sweet potatoes or Brussels sprouts, for added variety.
- For an extra crispy top, broil the gratin for 2-3 minutes after baking, watching closely to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave until hot and bubbly.
- To make individual servings, divide the gratin mixture among 6-8 ramekins and bake for 20-25 minutes, or until golden brown and heated through.
