Kale Gratin Dauphinois
This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch. A mandoline is the easiest way to thinly slice the potatoes, but you can also use a very sharp knife; aim for slices about 1/8-inch thick.
This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch. A mandoline is the easiest way to thinly slice the potatoes, but you can also use a very sharp knife; aim for slices about 1/8-inch thick.
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon fine sea salt
- 4 cloves garlic finely chopped
- 6 tablespoons heavy cream
- 2 1/4 cup whole milk
- 1 tablespoon unsalted butter plus more for buttering the baking dish
- 1 large shallot finely diced
- 4 large russet potatoes (about 2 3/4 pounds total) peeled and very thinly sliced
- 1 bunch kale, stems and tough ribs removed, leaves torn i
- Carbohydrate 14.5985025005339 g
- Cholesterol 98.5287500262178 mg
- Fat 30.5788875070807 g
- Fiber 0.534399976730347 g
- Protein 5.04935750039231 g
- Saturated Fat 19.0160122544076 g
- Serving Size 1 1 recipe (174g)
- Sodium 2377.33750000727 mg
- Sugar 14.0641025238036 g
- Trans Fat 1.99072350036514 g
- Calories 344 calories
Step-by-step
- Preheat the oven to 400degreesF.
- Butter an 8x8-inch baking dish or 2-quart gratin dish and set it on a sheet pan lined with aluminum foil to catch drips.
- Melt butter in a large pot over medium heat.
- Add garlic and shallot; cook, stirring frequently until softened, 3 to 4 minutes.
- Stir in potatoes and cook, stirring frequently, about 5 minutes.
- Add milk, salt and nutmeg; cook, stirring frequently, 10 minutes.
- Stir in kale, stirring until it just wilts.
- Remove from heat and stir in cream.
- Transfer the mixture to the baking dish and smooth the top.
- Bake until the casserole is bubbling and browned and potatoes are very tender when pierced with the tip of a paring knife, 35 to 40 minutes.
- Cool at least 10 minutes before serving.
Kale Gratin Dauphinois: A Simple Yet Elegant Side Dish
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Kale Gratin Dauphinois perfectly fits the bill. It's a sophisticated-tasting dish that elevates any meal, yet it's surprisingly simple to prepare, even on a weeknight when time is short. The creamy texture, the subtle hint of nutmeg, and the earthy flavor of the kale combine to create a truly satisfying experience. It's a recipe I've made countless times, and it never fails to impress, whether I'm serving it to my family or guests.
The beauty of this gratin lies in its versatility. It's equally at home as a side dish accompanying roasted chicken or grilled salmon, as it is as a light main course for a vegetarian dinner. I've even been known to serve it for brunch, paired with some crispy breakfast sausages – a truly decadent and unexpected combination! The thinly sliced potatoes become incredibly tender in the oven, absorbing the creamy milk mixture and developing a beautiful golden-brown crust. The kale adds a touch of healthy green, providing a nice contrast in texture and flavor. It's a dish that's both visually appealing and incredibly flavorful.
One of the things I love most about this recipe is how easily it can be adapted to your preferences. Feel free to experiment with different types of cheese – Gruyère or Fontina would be delicious additions. You could also add other vegetables, like mushrooms or leeks, to the mixture for extra depth of flavor. The possibilities are truly endless. But even without any modifications, this basic recipe is a winner. It's a dish that’s become a staple in my kitchen, and I wholeheartedly recommend it to anyone looking for a simple yet elegant side dish or a light yet satisfying vegetarian meal.
The key to achieving the perfect texture is to use a mandoline to thinly slice the potatoes. This ensures even cooking and a wonderfully creamy consistency. If you don't have a mandoline, a very sharp knife will do the job, but be sure to slice the potatoes as thinly as possible. Evenly sized potato slices are crucial for achieving consistent cooking.
Beyond the ease of preparation and the delicious results, this gratin offers a satisfying sense of accomplishment. It's a recipe that allows you to showcase your culinary skills without spending hours in the kitchen. It's a perfect example of how simple ingredients can be transformed into something truly special. The aroma that fills your kitchen while it bakes is divine, promising a comforting and flavorful meal that everyone will enjoy. Give it a try – you won't be disappointed!
This Kale Gratin Dauphinois is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of culinary creativity. It's a dish that speaks to the heart of home-cooked meals – comforting, flavorful, and satisfying. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to become a favorite in your culinary repertoire. It's a dish I return to again and again, and I'm confident it will become a cherished addition to your family's mealtimes as well.
Tips and variations:
- For extra flavor, add a tablespoon of Dijon mustard to the cream mixture.
- Use different types of kale, such as lacinato or red kale.
- Add some cooked bacon or pancetta for a richer flavor (adjust salt accordingly).
- Top with grated Parmesan cheese before baking for extra cheesy goodness.
- If you prefer a crispier top, broil the gratin for the last few minutes of baking.
No matter how you choose to prepare it, this Kale Gratin Dauphinois is guaranteed to impress. It's a versatile and delicious dish that's perfect for any occasion. So, gather your ingredients, preheat your oven, and prepare to be amazed by the simplicity and deliciousness of this classic French recipe with a healthy twist.
