Kale and potato bake is just my new favorite kale recipe. A good amount of kale mixed with the mashed potatoes and sun-dried tomatoes. It's flavorful, cheesy comfort food, great when you need some extra vitamins! This casserole dish is easy to prepare on the forehand, so you only have to bake the dish when ready to eat.
Kale and Potato Bake
I love a good casserole in winter. It's easy to prepare, warming, and for me, proper comfort food. And this creamy potato kale gratin is one of the most delicious bakes I know.
This kale and potato bake is an actual Dutch casserole as I made a hotchpot (stamppot) of the kale and potato before adding it to the baking dish. We in Holland love to do that in winter times. When days get colder, our national comfort food is made. Traditionally there were only a few stamppot recipes, but as we like good food, this expanded to more and more recipes. Like my Brussels sprouts stew, Dutch kale stew, or arugula stew with grilled salmon, to name a few.
Dutch Stamppot Recipe
And this stamppot recipe is with kale, a genuine winter vegetable, which is budget-friendly and full of vitamins. A bit of kecap (or sweet soy sauce) balances the flavor and gives it more dept. Mashed potatoes, blended with the kale. Sun-dried tomatoes give this dish a bit of flesh and sweetness. And on top is a Gouda cheese, melted in the oven.
What do you need for a Creamy Potato Kale Gratin?
To prepare this Kale and potato bake, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Kale: Slice this winter vegetable in thin strips of about ¼ inches (½ cm) thick. Then wash your kale thoroughly.
- Potatoes: use 2 ½ pounds of baking potatoes. They're the best for preparing a mash. You peel the potatoes and then cut them, so they're about the same size (that way they're all done at the same time). Wash them thoroughly.
- Sun-dried tomatoes: for this recipe, I like semi sun-dried tomatoes best because they're moist. But you can use canned sun-dried tomatoes instead.
- Sweet soy sauce: a surprising ingredient that adds a delicious flavor to the mash.
- Cheese: Cheese is used to flavor the mash and to top the casserole, so you can gratin it. I prefer Gouda cheese, but you can substitute it with cheddar or Emmentaler.
How to prepare Potato and Kale Gratin
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cook the potatoes until done in boiling water. You can check if your potatoes are done by pricking with a fork into the potato. When it slides in smoothly, they are ready. Next, drain the potatoes and kale and put everything back into the pan. With a potato masher, mash the potatoes with the kale. By this time, you can add a lump of butter if you like (the casserole will become more creamy), but it's necessary to mash the kale-potato mixture using a masher and not an electric mixer. The electric mixer will give a glue texture to the mash (which isn't a delicious feeling).
- Add cheese cubes, sun-dried tomatoes, and sweet soy sauce to the mash and stir everything. Because the cheese melt, it will blend through the mash.
- Put the mash in the casserole dish.
- Sprinkle grated cheese on top. Bake that for 20 minutes in the oven at 430 °F (220 °C), and your potato and kale gratin is done. Serve immediately.
Why do you want to eat kale?
Kale is among the most nutrient-dense foods on the planet. With lots of vitamins (like Vitamin C and K) and minerals that are good for you. It contains antioxidants.
It can help you lower Cholesterol. But like all things, don't eat only kale. Eat a varied diet for a healthy lifestyle.
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Kale and Potato Bake
- 14 oz. kale Cut finely
- 2½ lbs potatoes Floury potatoes. Peel the potatoes and then cut them, so they're about the same size.
- 10 sun-dried tomatoes sliced into strips
- 3 oz. Gouda cheese cut into small cubes
- 3 tablespoons Kecap Manis
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 oz. grated cheese grated, like Gouda
Ingredients you need per step are listed below the step in Italic
- Bring a pan with about 4 inches (10 cm) water to a boil.
- Cook the kale and potatoes in the pan with boiling water until done in about 20 minutes.14 oz. kale, 2½ lbs potatoes
- Preheat the oven to 430 °F or 400 °F
- After cooking the potatoes mash them.
- Add the kecap, diced cheese, salt, pepper and dried tomatoes and stir through.10 sun-dried tomatoes, 3 oz. Gouda cheese, 3 tablespoons Kecap Manis, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Spoon the mixture into the baking dish and top it with the grated cheese.2 oz. grated cheese
- Put the casserole in the oven for 15 minutes until the cheese is melted.
- Add two tablespoons of butter to the mash for more creaminess.
- Vegan recipe? - Use vegan cheese instead of Gouda.
- Prepare in Advance: You can make the dish in advance the day before. Store it covered with foil in the refrigerator. Bake it for 30 minutes in a preheated oven at 430 °F (220 °C).
- If you've got some leftovers? Top it with baking paper and then with foil, and store it for up to two days in the refrigerator. Next, bake for 30 minutes in a preheated oven at 430 °F (220 °C) while covered with aluminum foil.
- You can store the dish in the refrigerator for up to two months. Then, defrost in the fridge and bake in the oven at 430 °F (220 °C) while covered with aluminum foil.