Corn and Kale Gratin
While preparing my menu for the first days of Sukkot, I wanted a creamy veggie casserole that would be healthy and satisfying. I also wanted it to be pretty. This corn and kale gratin was a super creation, and easy to assemble. I’d never eaten or made anything like this before, but it came out exactly as I imagined. I thought creamed corn would help thicken it, but I realized afterwards it would be possible to skip this ingredient altogether (in case you don’t like canned creamed corn or don’t have any), and just use more arrowroot to thicken the casserole. Because the casserole is quite dense, you’ll have to bake it for a long time, and when it seems to have set in the center and is coming away from the edges of a pan, the way a cake would when it’s fully baked, you’ll know it’s done. To tell the truth, I’ve never actually eaten a gratin, which I believe consists of potatoes, cheese, and butter and sounds positively scrumptious. Here is a time saving tip: I sautéed the onion in a bit of olive oil, for that “fried onion” taste, but you could just chop the onion in the food processor to save time and still have the onion flavor. But here is my take on a delicious and beautiful fall dish, and because in today’s world we’re able to buy most things anytime of the year, you’ll probably be able to prepare and enjoy my version of a corn and kale gratin anytime you want. Betayavon! Eat hearty!
- 1 pound frozen kale, or you could substitute frozen spinach
- 10 oz frozen corn
- 1 large can creamed corn
- 4 oz. almond milk (you could use oat milk, flax milk, cashew milk, or coconut milk, if you prefer)
- 2 tablespoons arrowroot powder
- 1 tablespoon wheat free tamari or coconut aminos
- 1 large onion, diced or chopped, as you prefer
- 2 Tablespoons olive oil
- salt and pepper, to taste
- 2 T. Corn Meal to dust top of casserole, if desired
- Food Processor
- Large bowl and spoon, spatula
- Small cast iron pot or heavy pot and spoon for stirring arrowroot and milk
- measuring cups and spoons
- Large cast iron pan or any other casserole dish
Preheat the oven to 400 degrees. Put the kale into the food processor and chop it all up. Do the same thing with the corn. As the contents of your processor bowl gets full, transfer the veggies to a large bowl. Sauté the diced or chopped onion in the olive oil. When cool, add to the grated veggies, or if you don’t have time or care about having the taste of “fried onions”, simply add the onion to the food processor and chop it as well. Saves time, too.
Add the Tamari, salt, and pepper, to taste, and stir in the creamed corn. Stir to combine everything. Add arrowroot powder to whatever milk you will use and heat, stirring to remove any lumps. This won’t get too thick right away, but it also won’t get goopy or lumpy, and when added tot he casserole, will serve as a thickener for your corn and kale gratin (which in this case, will turn into a delicious vegetable casserole). Add the thickener you’ve just made to the vegetables and seasonings in your large bowl. Adjust seasonings. Spray your casserole dish with a bit of no-stick, or grease with a bit of olive oil. Pour the vegetable mixture into the oiled pan and dust with corn meal, if desired. Bake on 400, for about one hour. You can check to see if the casserole is fully cooked by shaking the pan slightly to see if the center has set; if not, allow more time in the oven. Reheats very well. This was a big hit at my Sukkah party this year, but is a great anytime hearty dish.