KIELBASA AND POTATO BAKE
An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Provided by Geneva
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
- Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 33.3 g, Cholesterol 42.3 mg, Fat 19.1 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 6.6 g, Sodium 1363.9 mg, Sugar 6.4 g
CREAMY POTATO KALE GRATIN RECIPE BY TASTY
Here's what you need: russet potato, kale, shredded parmesan cheese, shredded gruyère cheese, bread crumbs, butter, garlic, flour, milk, salt, pepper
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
- Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
- For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
- Add flour and mix until mixture browns slightly.
- Add milk, salt, and pepper and simmer on low heat until mixture thickens.
- In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
- Starting from one side layer your potatoes across the kale covering the entire dish.
- Gently press the potatoes and kale mixture down to make more room in the dish.
- Drizzle half of the Béchamel sauce across all of the potatoes.
- Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
- Garnish to taste with parmesan, Gruyère, and bread crumbs
- Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
- Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 60 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, Sugar 5 grams
POTATO, KALE, AND KIELBASA CASSEROLE
Steps:
- In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
- In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.
POTATO KIELBASA SKILLET
No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.
Nutrition Facts : Calories 472 calories, Fat 31g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 873mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
POTATO, KALE, AND KIELBASA CASSEROLE FOR TWO
Based on a favorite soup. As a casserole, it is easier to transport or bring to lunch at the office. Casseroles are a comfort food for me, but most serve 8 or more. This recipe is for two, but can easily be multiplied for a crowd.
Provided by KelBel
Categories Pork
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Arrange a rack in the middle of the oven and preheat to 450 degrees F.
- In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
- Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
- Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
- Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
- Drain the kale in the colander, refresh it under cold water, and press out the excess water.
- Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
- In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
- In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
- Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
- NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
- Bake the casserole until heated through, about 20 minutes.
Nutrition Facts : Calories 629.8, Fat 31.5, SaturatedFat 15.8, Cholesterol 104.7, Sodium 1224.5, Carbohydrate 59.7, Fiber 7.9, Sugar 4, Protein 30.7
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