John Myers
Kale Gratin with Hash Browns Crust
The perfect kale gratin with hash browns crust recipe with a picture and simple step-by-step instructions.
- 500 g Frozen kale
- 0,5 tsp Ground caraway
- 1 Apple
- 1 tbsp Lemon juice
- 200 g Berlin geezer
- 3 tbsp Clarified butter
- 250 g Cream sour cream
- 200 ml Vegetable broth, instant
- 400 g Floury potatoes
- 1 Egg
- Salt and pepper
- Thaw the kale, heat it up in a saucepan, season with caraway seeds, salt and pepper.
- Wash the apples, quarter them, core them and cut into wedges, drizzle with lemon juice. Cut the crackers into oblique slices. Fry the apples and sausage in 1 tablespoon clarified butter for about 2 minutes, remove.
- Mix the sour cream with the broth, salt and pepper and season to taste. Peel, wash and roughly grate the potatoes. Mix with the egg, season. Grease a baking dish. Preheat the oven to 200 degrees.
- Put the kale and apple and sausage mix in the tin, then distribute the sauce on top. Pour the potato mixture on top. Melt the remaining clarified butter (2 tablespoons) in a pan, drizzle over it. Bake the casserole in the oven for about 35 minutes. Arrange on plates and serve hot.
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