The Story Behind This Comforting Casserole: A Dutch Delight

There’s nothing quite like a warm casserole to chase away the winter chill, and this creamy potato kale gratin stands out as one of the most delicious recipes I know. This particular kale and potato bake isn’t just any casserole; it’s deeply rooted in Dutch culinary tradition.

Before assembling it into a baking dish, we transform the kale and potatoes into a classic Dutch “stamppot” or “hotchpot.” In Holland, this is a beloved winter ritual. As the days grow shorter and temperatures drop, Dutch homes fill with the comforting aromas of stamppot. Traditionally, stamppot recipes were quite simple, often featuring a single vegetable mashed with potatoes. However, over time, our love for good food led to a delightful expansion of these traditional dishes.

This evolution has brought forth many innovative and delicious variations. You might enjoy my Brussels sprouts stew, the classic Dutch kale stew, or even a refreshing arugula stew with grilled salmon. Each offers a unique take on the humble yet satisfying stamppot concept. This particular recipe takes that hearty mashed base and elevates it into a gratin, adding a wonderful cheesy crust and extra layers of flavor.

Why Kale and Potato Make the Perfect Pair in This Dish

This stamppot recipe truly celebrates kale, a genuine winter vegetable that is not only budget-friendly but also packed with an incredible array of vitamins and nutrients. Kale, often hailed as a superfood, brings a slightly peppery and earthy flavor, balancing the richness of the potatoes and cheese. It’s an excellent source of Vitamins A, C, and K, as well as calcium and iron, making this casserole a powerhouse of nutrition.

The potatoes provide a creamy, comforting base, absorbing all the wonderful flavors while offering complex carbohydrates for sustained energy. Their starchy texture is ideal for creating a smooth mash that beautifully melds with the finely chopped kale. The addition of a touch of kecap manis (sweet soy sauce) introduces a surprising depth and a subtle sweet-savory balance, elevating the overall taste profile. Semi sun-dried tomatoes are incorporated for their concentrated sweetness and chewy texture, adding a delightful burst of flavor and a pleasing textural contrast. Finally, a generous layer of Gouda cheese melted on top creates an irresistible golden crust, transforming this humble stamppot into a luxurious gratin.

Essential Ingredients for Your Creamy Potato Kale Gratin

To embark on the culinary journey of preparing this delightful kale and potato bake, gather the following key ingredients. Precise measurements are conveniently detailed in the printable recipe card located at the bottom of this page:

• Kale: Begin with fresh, vibrant kale. To ensure it integrates perfectly into the mash, slice this hardy winter vegetable into thin strips, approximately ¼ inch (½ cm) thick. After slicing, remember to wash your kale thoroughly to remove any dirt or grit. You can use curly kale or Lacinato (Dinosaur) kale for slightly different textures, both work wonderfully.
• Potatoes: For the creamiest mash, select about 2 ½ pounds of floury or starchy potatoes. Varieties like Russet, Maris Piper, King Edward, or Yukon Gold are excellent choices as they break down beautifully when cooked. Peel the potatoes and then cut them into roughly equal-sized pieces (about 1-inch cubes) to ensure even cooking, so they’re all tender at the same time. A good wash after peeling is also recommended.
• Sun-dried tomatoes: These intensely flavored gems add a wonderful burst of sweetness and tang. For this recipe, I find semi sun-dried tomatoes (often packed in oil) work best because they retain a pleasant moisture and soft texture. If you only have fully dried tomatoes, rehydrate them in warm water for about 15-20 minutes before slicing into strips.
• Sweet soy sauce (Kecap Manis): This surprising yet crucial ingredient is a staple in Indonesian and Dutch-Indonesian cuisine. It’s a thick, syrupy palm sugar-sweetened soy sauce that adds a unique umami depth and a hint of sweetness, balancing the earthiness of the kale. It truly elevates the flavor profile of the mash. If unavailable, see the “Notes” section in the recipe card for a simple substitution.
• Cheese: Cheese plays a dual role here: some is cubed and stirred into the mash to add a creamy, salty richness, and the rest is grated to create that irresistible golden gratin topping. While I prefer the mild, nutty flavor of Gouda cheese for its authentic Dutch touch and excellent melting properties, you can easily substitute it with other good melting cheeses like sharp cheddar or a robust Emmentaler. For the best flavor and texture, always opt for freshly grated cheese over pre-shredded varieties.
• Salt and Ground Black Pepper: Simple seasonings that are essential for bringing out all the wonderful flavors in this dish. Adjust to your personal taste.

How to Prepare the Perfect Potato and Kale Gratin

Creating this delicious casserole is a straightforward process, yielding impressive results. Here’s a detailed guide to ensure your kale and potato gratin turns out perfectly. For a printable version with step-by-step instructions, please refer to the recipe card at the bottom of this post.

1. Cook the Potatoes and Kale: Begin by bringing a large pan of generously salted water to a rolling boil. Add your peeled and diced potatoes along with the finely sliced and washed kale. Cook them together until both the potatoes are fork-tender and the kale is soft, which typically takes around 20 minutes. A good test for the potatoes is to easily slide a fork into them. Once cooked, thoroughly drain the potatoes and kale, then return them to the empty, hot pan.
2. Mash to Perfection: Using a sturdy potato masher (avoid electric mixers, as they can overwork the starch and result in a gluey, undesirable texture), mash the potatoes and kale together until well combined and relatively smooth. At this stage, if you desire an extra creamy and rich mash, you can certainly add a generous knob of butter. Continue mashing until you reach your preferred consistency.
3. Infuse with Flavor: Now it’s time to add the flavor boosters! Stir in the small cubes of Gouda cheese, the vibrant strips of sun-dried tomatoes, the sweet soy sauce (Kecap Manis), salt, and ground black pepper. The residual heat from the mashed vegetables will gently melt the cheese cubes, allowing them to blend seamlessly into the mash, creating pockets of creamy, cheesy goodness throughout. Taste and adjust seasoning as needed.
4. Assemble and Gratinate: Transfer the flavorful kale and potato mash into your chosen casserole dish (a 13×9 inch or 30×25 cm dish works well for four servings). Spread it evenly. Then, generously sprinkle the grated cheese over the entire surface of the mash. Pop the casserole into a preheated oven at 430 °F (220 °C) for about 20 minutes, or until the cheese topping is beautifully melted, bubbly, and has achieved a glorious golden-brown gratin.
5. Serve Immediately: Once golden and bubbling, carefully remove the dish from the oven. Allow it to rest for a few minutes before serving. This cheesy kale and potato gratin is best enjoyed hot, straight from the oven.

Serving Suggestions & Perfect Pairings

This Cheesy Kale and Potato Bake is a complete meal in itself, offering a balanced combination of vegetables, starches, and protein. However, if you’re looking to round out your meal or serve it for a special occasion, here are a few ideas for perfect pairings:

• Crisp Green Salad: A simple, fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the gratin.
• Roasted Meats: For non-vegetarians, this casserole pairs wonderfully with roasted chicken, pork tenderloin, or even a simple pan-seared steak.
• Sausages or Smoked Sausage: In true Dutch stamppot fashion, smoked sausage (rookworst) is a classic accompaniment. Any good quality sausage would be a fantastic addition.
• Pickled Onions or Gherkins: The acidity of pickled vegetables cuts through the richness and adds a delightful tang.
• Apple Sauce: A surprising but delicious Dutch tradition, serving stamppot with a dollop of apple sauce adds a touch of sweetness that complements the savory flavors beautifully.

Whether enjoyed as a standalone dish or part of a larger feast, this kale and potato gratin is sure to be a crowd-pleaser!

Make-Ahead & Storage Tips for Ultimate Convenience

One of the best features of this Cheesy Kale and Potato Bake is its versatility for meal planning. Here’s how you can prepare it in advance and store any leftovers:

• Prepare in Advance: You can assemble the entire dish, up to the point of baking, up to one day beforehand. Simply cover the unbaked casserole dish tightly with foil and store it in the refrigerator. When you’re ready to bake, preheat your oven to 430 °F (220 °C) and bake the covered dish for approximately 30 minutes, then uncover for the last 10-15 minutes to allow the cheese to brown and bubble beautifully.
• Leftover Storage: If you find yourself with delicious leftovers (a rare occurrence!), cover the baking dish first with baking paper (to prevent sticking) and then with aluminum foil. Store it in the refrigerator for up to two days. To reheat, place the covered casserole in a preheated oven at 430 °F (220 °C) for about 30 minutes, or until thoroughly heated through. Remove foil for the last few minutes if you want to crisp up the cheese.
• Freezing Instructions: For longer storage, this dish freezes wonderfully. After baking and allowing it to cool completely, cover the casserole tightly with plastic wrap, then with aluminum foil. It can be stored in the freezer for up to two months. When ready to enjoy, defrost the casserole in the refrigerator overnight. Bake in a preheated oven at 430 °F (220 °C), covered with aluminum foil, for approximately 45-60 minutes, or until piping hot.

These tips make this hearty casserole an ideal option for busy weeknights or for preparing delicious meals in bulk.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

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