155
102.9296875
I was scrolling along through my Instagram account earlier this week, and was taken aback by a gorgeous gratin my NYC friend, Sue S., was making with her CSA delivery of kale. What inspiration for the cooling days! Sharp kale is layered with soft potatoes, onions and creamy fontina for a comforting side on a fall evening. I also included a trick - sub'ing skim milk thickened with cornstarch for heavy cream...it's still gluten-free and in this recipe, saves an incredibly shocking 1400 calories and 175g fat.
156
103.59375
Kale getting' spicy
156
103.59375
All laid out and ready to bake - layers of potatoes, spicy kale and cheese

Kale and Potato Gratin

September 22, 2013

30 min or less active, gluten-free, side, winter

I was scrolling along through my Instagram account earlier this week, and was taken aback by a gorgeous gratin my NYC friend, Sue S., was making with her CSA delivery of kale. What inspiration for the cooling days! Sharp kale is layered with soft potatoes, onions and creamy fontina for a comforting side on a fall evening. I also included a trick - sub'ing skim milk thickened with cornstarch for heavy cream...it's still gluten-free and in this recipe, saves an incredibly shocking 1400 calories and 175g fat.

Information

Servings: 10
Time: About 25 minutes active; 70 minutes total
Price: About $10.30 total; $1.30 per serving
Nutrition (per serving):
Calories: 224.4
Protein: 11.6g
Fat: 6g
Saturated fat: 3.5g
Carbohydrates: 33.2g
Fiber: 3.3g
Sodium: 523.2mg
Cholesterol: 19.8mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp EVOO
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch kale, stemmed and chopped
  • 1 tsp dried thyme
  • 1 tsp SnP, each
  • 1/4 tsp red pepper flakes
  • 2 lbs potatoes, thinly sliced
  • 1/4 tsp ground nutmeg
  • 4 oz fontina, cubed
  • 2 cups skim milk
  • 2 Tbsp cornstarch
  • 1 oz pecorino or parmesan, grated

Preparation

  1. Preheat oven to 350 degrees.
  2. In a large skillet, heat EVOO over medium heat. Add onion and garlic, and cook until soft, about 5 minutes. Add kale, thyme, SnP and red pepper flakes. Cook until kale is wilted and most of the water is cooked off. Remove from heat and set aside.
  3. In a 9x13 casserole dish coated with cooking spray, lay out half the potatoes on the bottom, slightly overlapping. Spread half of the kale mixture evenly over the potatoes.
  4. Then sprinkle nutmeg over top and half the fontina cubes. Repeat with remaining potatoes, kale mixture and fontina.
  5. Heat milk until warmed through and whisk in cornstarch until incorporated and slightly thickened. Pour over gratin, cover with foil and bake 30-40 minutes, until potatoes are soft.
  6. Remove and sprinkle pecorino on top. Bake 15 minutes more, uncovered, until cheese is melted and golden brown. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Website Protected by Spam Master