Winter Potato Gratin with Kale and Apples

PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
A hearty winter dish loaded with nutrients, this gratin make a warm pan of kale, apples, and the versatile potato.
By Carlene Thomas

You know what’s great? Versatile, classic and simple things. Like potatoes.

For winter, having potatoes on hand to work with makes my cooking life a little bit more relaxing. I can just grab a few to roast, mash, or even turn into soup. But maybe one of my favorite preparations of all is a gratin. Except, a typical gratin is just LOADED with cheese and cream, so I pared it back and brought in additional flavors and nutrients (apples and kale and aged cheese) to make it a healthy part of a warm night in together.

Potatoes have a ton of nutrients that the general public seems to forget about. A medium potato with skin is about 110 calories. HELLO. Wouldn’t you want that over those stupid 100 calorie junk food packs? YES. Please make me a potato with salt and pepper! They’re also a source of antioxidants. YES. Those sexy things that sometimes people only think are in tropical fruits. They’ve got vitamin C, carotenoids and anthocyanins. And I can’t forget about vitamin B6 which is a metabolism helper. To learn more about the nutrition benefits of potatoes and more ways to prepare them, check out Potato Goodness.

Also, try this beautifully spiced recipe for Bombay Potatoes.

Winter Potato Gratin with Kale and Apples

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Carlene Thomas
• Total Time: 80 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Hearty and flavorful, this gratin combines potatoes, kale, and apples for a comforting winter side dish. Perfect for a cozy night in.

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Ingredients

Units USM Scale 1x2x3x

• 2 large yukon gold potatoes (thinly sliced)
• 1 gala apple (cored, thinly sliced)
• 2 cups (473 ml) kale (roughly 2 cups, de-stemmed)
• a pinch of salt and freshly ground black pepper
• 1 tsp crushed dry sage
• 1 tsp chili powder
• 1 cups (237 ml) parmesan cheese (finely grated)
• 2 cups (473 ml) low-fat 1% milk
• 2 tbsp butter

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Instructions

1. Preheat oven to 400°F (204°C).
2. Butter or lightly oil a 10-inch baking dish or cast iron skillet.
3. Thinly slice potatoes and apples. Chiffonade kale leaves.
4. Create a layer of potatoes in the dish. Top with salt, pepper, half the parmesan cheese, a pinch of sage, and chili.
5. Create a layer of apples, then kale, and a final layer of potatoes.
6. Top with the remaining parmesan, salt, pepper, and spices.
7. Pour milk over the top and add pieces of butter.
8. Bake for 30 minutes, then drain off the remaining milk.
9. Return to the oven and bake for another 30-45 minutes, until the top is golden brown and the potatoes are soft.

Notes

• For even cooking, ensure potato slices are uniformly thin. A mandoline slicer is helpful.
• To prevent browning, submerge peeled and sliced potatoes in cold water until ready to layer.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5
• Sodium: 300
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 45
• Fiber: 5
• Protein: 10
• Cholesterol: 20

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