PA Baker
Master Chef
Country Casserole
This gratin-style dish easily stands on its own or goes nicely with a small portion of chicken, ham or pork. This dish a good choice for a hearty green, such as kale.
1 Tbsp canola oil
1 Tbsp broth or water, cold
2 c skim milk, cold
2 Tbsp flour
1 small onion, coarsely chopped
2 cloves garlic, minced
2 c cooked kale*, chopped
1 Tbsp chopped pecans, divided (optional)
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg
1 medium cooked potato, thinly sliced
1 Tbsp plain bread crumbs
Preheat oven to 350. In a medium saucepan, combine oil, broth, milk and flour. Stir until flour dissolves. Then over medium heat, cook, stirring until mixture boils and thickens, about 5 minutes. Remove from heat.
In a medium skillet sprayed with vegetable cooking spray, sauté onion and garlic over medium heat for 5 minutes. Stir onion mixture into milk mixture. Stir in kale, one-half of pecans if using, salt, pepper, and nutmeg. Spread a thin layer of kale mixture over bottom of medium shallow baking dish. Alternately layer potato slices and kale mixture until both are used up. Sprinkle top with breadcrumbs and remaining pecans. Bake until heated through and top is golden, about 30 minutes.
*Frozen, thawed kale can be used as a substitute, but drain it well.
This gratin-style dish easily stands on its own or goes nicely with a small portion of chicken, ham or pork. This dish a good choice for a hearty green, such as kale.
1 Tbsp canola oil
1 Tbsp broth or water, cold
2 c skim milk, cold
2 Tbsp flour
1 small onion, coarsely chopped
2 cloves garlic, minced
2 c cooked kale*, chopped
1 Tbsp chopped pecans, divided (optional)
¼ tsp salt
¼ tsp pepper
¼ tsp nutmeg
1 medium cooked potato, thinly sliced
1 Tbsp plain bread crumbs
Preheat oven to 350. In a medium saucepan, combine oil, broth, milk and flour. Stir until flour dissolves. Then over medium heat, cook, stirring until mixture boils and thickens, about 5 minutes. Remove from heat.
In a medium skillet sprayed with vegetable cooking spray, sauté onion and garlic over medium heat for 5 minutes. Stir onion mixture into milk mixture. Stir in kale, one-half of pecans if using, salt, pepper, and nutmeg. Spread a thin layer of kale mixture over bottom of medium shallow baking dish. Alternately layer potato slices and kale mixture until both are used up. Sprinkle top with breadcrumbs and remaining pecans. Bake until heated through and top is golden, about 30 minutes.
*Frozen, thawed kale can be used as a substitute, but drain it well.
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