Potato Kale & Corn Gratin

A colorful comforting cheesy gratin with a crunchy top, this lovely healthy casserole would be the perfect side dish for the holidays … or any time of year! Use purple potatoes for an extra burst of color (and antioxidants!) if you can find them.

After I made the bacon & onion tomato gratin, I was really quite smitten with gratins and wanted to make another one, one with potatoes … and kale? Yeah, why not kale? Potatoes and kale pair fabulously in soups, so they should be right at home in a gratin, right? I had loads of kale from my mom and dad’s garden and it seemed very fitting for the dish I had in mind.

I threw in some carrots because I thought they would add a nice burst of color and corn, because well, potatoes and corn love each other too. I topped it all with cheese and a bit of alfredo sauce, then added an herbed crunchy topping. I seriously love all the colors and flavors in this cozy dish! I wondered if I should have used more alfredo, so if you want a creamier gratin, go ahead and add more sauce. I recommend a cauliflower alfredo sauce to lighten and up the dose of veggies in each serving.

Potato Kale & Corn Gratin

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

Scale 1x2x3x

• 1 large or 2 small purple or red potatoes, chopped small (about 0.4 lb.)
• 1 teaspoon olive oil
• About 0.4 lb. of kale (6 – 8 ribs), yielding roughly 4 cups chopped kale
• 1 Tablespoon butter (or olive oil)
• 1 carrot, peeled & chopped
• 2 – 4 cloves garlic, peeled & chopped
• 1 1/2 cups frozen corn
• 1/2 teaspoon each: Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Salute Seasoning (or your favorite non-salt seasoning mix) (or to taste)
• Freshly ground black pepper, to taste
• 4 oz. mixed finely shredded cheese (I used a mix of Swiss and Italian cheeses)
• 1/2 cup or more of alfredo sauce (regular or cauli-fredo – recipe here)
• 1/4 cup whole milk

For the crumb topping:

• 1/2 cup breadcrumbs or crushed Rice Chex (use Rice Chex for extra crunch and GF)
• A sprig of each: fresh rosemary and tarragon, finely chopped
• 1 oz. finely shredded parmesan or romano cheese

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Instructions

1. Preheat oven to 400 F. In a small mixing bowl, toss the chopped potatoes with the olive oil. Microwave on high for 3 – 4 minutes or until the potatoes are tender.
2. Meanwhile, cut the ribs from the kale and chop it into small pieces. Melt the butter in a large saute pan and add the carrot and garlic. Saute for a couple minutes or until fragrant. Add the kale and cook until wilted, then stir in the corn and seasonings. Mix in the potatoes.
3. In a flat casserole or gratin dish, spread about half the veggie mixture over the pan. Top with half the shredded cheese. Add the rest of the veggies and the rest of the cheese.
4. Whisk together the alfredo sauce and milk. Pour over the casserole and use a spatula to spread it to cover the gratin.
5. Mix together the crumb topping ingredients and sprinkle on top to cover. Bake at 400 for about 20 minutes or until the cheese is melted and the crumbs are browned. If needed, broil for a minute to brown the crumbs. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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