Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Kale Caesar and Sweet Potato Tot Casserole
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 96 mg
- Sodium
- 593 mg
This casserole is an ode to the perfect dinner duo of Caesar salad and French fries. Tender Tuscan kale is baked in a garlicky cream sauce, then topped with golden sweet potato tots and a generous sprinkle of Parmesan for a playful, crowd-pleasing finish. Just before serving, the whole casserole is drizzled with a homemade vegetarian Caesar dressing (no anchovies) to drive the Caesar flavor profile home. This dish is savory with just the right amount of indulgence.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 96 mg
- Sodium
- 593 mg
Ingredients
Kale Gratin:
Caesar Dressing:
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Directions
- For the kale gratin: Preheat the oven to 425 degrees F.
- Place the sweet potato tots in a single layer on a rimmed baking sheet. Bake until the tots are crisp and turning golden brown at the edges, 20 to 24 minutes.
- Meanwhile, combine the kale, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Massage the kale until evenly coated, then let sit at room temperature until softened, about 15 minutes.
- Bring the cream, mustard, garlic, 1 teaspoon salt and several grinds of pepper to a simmer in a small saucepan over medium-high heat. Reduce the heat to medium-low. Simmer, stirring frequently, until the mixture has reduced and thickened slightly, about 5 minutes. Set aside.
- Add the kale to a 9-by-13-inch baking dish, then pour over the cream mixture. Top with the potato tots and sprinkle with the Parmesan.
- Bake until the kale is wilted and tender and the topping is deep golden brown, 15 to 20 minutes. Let sit for 5 minutes.
- For the Caesar dressing: Meanwhile, whisk the lemon juice, vinegar, miso, mustard and egg yolk in a medium bowl until smooth and combined. While whisking continuously, slowly drizzle in the canola oil and continue to whisk until creamy and emulsified. Whisk in the Parmesan, 1/2 teaspoon salt and several grinds of pepper. Taste and adjust the seasoning with more salt and pepper. Cover and refrigerate until ready to serve.
- Drizzle the casserole with some of the Caesar dressing and sprinkle with the parsley. Serve the remaining Caesar dressing on the side for dipping.
