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Kale and Mushroom Gratin
Kale and Mushroom Gratin
Potatoes aren’t the only vegetables that shine in an au gratin. Here, kale pairs with a generous helping of baby portobella mushrooms to create a new spin on a classic side dish. The crispy panko and freshly grated Parmesan top it all off and make a beautiful presentation.
MANTENER PANTALLA ENCENDIDA
Rendimiento: Makes 6 to 8 Servings
Ingredientes
Ingredients
¼ cup (57 grams) unsalted butter2 medium sweet onions (300 grams), thinly sliced
1 pound (453 grams) fresh sliced baby portobella mushrooms
1 cup (140 grams) chopped red bell pepper
4 cloves garlic (20 grams), chopped
¹/³ cup (42 grams) all-purpose flour
2 teaspoons (6 grams) kosher salt
2 cups (480 milliliters) heavy whipping cream
1 cup (240 milliliters) half-and-half
¾ teaspoon freshly grated nutmeg
3 cups (300 grams) shredded Gruyère cheese
2 pounds (906 grams) curly green kale, center ribs removed and coarsely chopped
2 cups (150 grams) panko (Japanese bread crumbs)
½ cup (50 grams) freshly grated Parmesan cheese
¼ cup (57 grams) unsalted butter, melted
Método de preparación
- Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start.
- Melt butter in the Multi-Function Cooker. Add onions and cook, stirring occasionally until onions are caramelized, about 15-20 minutes.
- Add mushrooms, bell pepper and garlic. Cook, stirring occasionally, until vegetables are tender.
- Add flour and salt. Cook for 1 minute, stirring constantly.
- Gradually add cream, half-and-half and nutmeg and cook until slightly thickened.
- Gradually stir in Gruyère cheese until melted.
- Add kale to the Multi-Function Cooker in batches, letting each batch wilt before adding additional kale, and stirring until combined. Cover and set the Multi-Function Cooker to Manual Mode, LOW for 2 hours. Press Start.
- Preheat oven to 400°F (200°C).
- In a small bowl, stir together panko, Parmesan and melted butter. /li>
- Remove vessel from the Multi-Function Cooker and uncover. Sprinkle bread crumb mixture over kale mixture.
- Bake uncovered in oven until bread crumbs are golden brown, about 15 minutes.
Variations
Variation: Squash and Zucchini Casserole
- Make as directed, omitting mushrooms and kale. Substitute 2 pounds (908 grams) each of zucchini and yellow squash.
- Remove caramelized onions from Multi-Function Cooker. Set aside.
- Add 1 tablespoon (15 milliliters) olive oil. Sauté zucchini and yellow squash in two batches until barely fork tender.
- After removing from Multi-Function Cooker, place squash in colander and sprinkle with 2 teaspoons (6 grams) kosher salt. Let drain while finishing recipe preparation, then pat dry.
- Add additional olive oil if necessary to Multi-Function Cooker. Sauté bell pepper and garlic until tender, 1-2 minutes.
- Make the sauce by increasing flour to ½ cup (63 grams), adding 1 teaspoon (3 grams) kosher salt and substituting 2 cups (150 grams) shredded extra-sharp Cheddar cheese for Gruyère and ¼ teaspoon crushed red pepper for nutmeg.
- Return squash and onions to the Multi-Function Cooker and stir until combined. Cover and cook as directed.
Variation: Scalloped Potatoes
- In the Multi-Function Cooker vessel, bring 4 pounds (1812 grams) thinly sliced Yukon gold potatoes, 1 tablespoon (9 grams) kosher salt and water to cover to a boil over medium-high heat on stovetop. Cook until barely tender, about 10 minutes. Drain well.
- Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start.
- Add 3 cups (450 grams) chopped sweet onion in place of 2 medium onions and add ¼ cup (57 grams) unsalted butter. Cook, stirring occasionally, until caramelized, 10-15 minutes. Remove onions.
- Make sauce by substituting 1½ cups (150 grams) fontina cheese for Gruyère and ½ teaspoon (1 gram) white pepper for nutmeg. Add garlic and 2 teaspoons (6 grams) kosher salt.
- Return potatoes and onion to the Multi-Function Cooker and stir until combined. Cover and cook as directed.