3 CHEESE KALE GRATIN
Provided by Angela LeMoine
Number Of Ingredients 8
Steps:
- Preheat your oven to 385 degrees.
- Bring a large pot of water up to a boil. Add the kale and cook for about 10 minutes.
- Drain the kale very well and place back into the same pot.
- Stir in the pepper, garlic & herb cheese, fontina and light cream until combined.
- Pour the mixture into a baking dish.
- In a small bowl stir together the pecorino and breadcrumbs. Top the kale mixture with the pecorino and breadcrumb, drizzle with a little olive oil.
- Bake for 35-45 minutes until bubbling and golden. Allow to rest for a few minutes before serving to allow it to set a little bit.
THREE-CHEESE POTATO GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
- Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
- Mix all the grated cheeses together in a medium bowl.
- Mix the yams and potatoes together in a medium bowl.
- Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
- Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
PURPLE SPROUTING BROCCOLI & KALE GRATIN
This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan
Provided by Diana Henry
Categories Side dish
Time 1h5m
Yield 8 as a side
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
- Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
- Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
- Tip the kale into the base of a gratin or casserole dish and placethe broccoli on top. Season well and grate over some nutmeg. Pour thecream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.
Nutrition Facts : Calories 424 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
3 CHEESE AND KALE MACARONI
After trying several versions of parmesan/asiago mac & cheese around Houston, I decided to try to create my own version. Enjoy!
Provided by Lana Christine
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- PASTA:.
- start water to boil, add salt and oil to prevent sticking.
- SAUCE:
- mix shredded cheese, cream cheese, and half & half in a bowl- set aside.
- sautee garlic and onion in 2 tablespoons olive oil until slightly browned.
- add kale, tomatoes and mushrooms.
- cover and cook for 6 minutes.
- add another tablespoon of oil.
- add cheese/half & half mixture.
- continually stir until well-melted.
- drain pasta, pour into glass baking dish.
- add sauce, stir until well-mixed.
Nutrition Facts : Calories 353.4, Fat 27, SaturatedFat 13.1, Cholesterol 67.1, Sodium 713, Carbohydrate 8.7, Fiber 1.3, Sugar 2.1, Protein 20.7
THREE CHEESE CAULIFLOWER GRATIN
This recipe comes from The Vegetarian Low-Carb Diet by Rose Elliott. This is good for Phases 1, 2 and 3. This could be a side dish with a grilled vegeburger or a main dish accompanied by a green salad and some low carb bread.
Provided by pgaines439
Categories Cauliflower
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook the cauliflower in a little boiling water until tender - about 5 minutes. Drain and chop roughly.
- Preheat the grill. Mix the cauliflower with the mustard, butter or olive oil, mayonaise, cream brie and guyere cheese and season.
- Put the mixture into a shallow casserole dish and sprinkle the top with ground almonds and the grated cheddar cheese.
- Grill for about 5-10 minutes and serve at once.
Nutrition Facts : Calories 549.8, Fat 45.4, SaturatedFat 21.3, Cholesterol 110.3, Sodium 646.5, Carbohydrate 15.1, Fiber 4.7, Sugar 4.9, Protein 24.6
SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE
Layers of creamy potato, salty cheese, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.
Provided by Katrina Meynink
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale and continue cooking for another 2-3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
- Add the cream, stock and cheeses to a bowl and use a fork to combine.
- Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used.
- You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
- Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2-5 minutes. This will quickly get rid of any excess moisture.
- Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it's the kind of dish that is here for a good time, not a long time.
- Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.
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THREE-CHEESE CAULIFLOWER GRATIN RECIPE - SHAUN SEARLEY
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- Preheat oven to 425°F. Bring 3 quarts water to a boil in a large pot over high. Season with 1/3 cup salt. Add cauliflower, and cook, stirring occasionally, until tender, about 8 minutes.
- Melt 2/3 cup butter in a large saucepan over medium. Gradually whisk in flour. Cook, whisking constantly, until mixture is smooth, about 1 minute. Gradually whisk in warm milk.
- Transfer cauliflower and 5 cups cheese sauce to a large bowl; stir to coat. Spoon mixture into a 2 1/2-quart baking dish. Pour remaining 1 cup cheese sauce over top.
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