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Kale & Potato Gratin
Serves: 8

  • 1½ pounds red or yellow potatoes
  • ¼ cup olive oil or Driftless sunflower oil
  • 4 cloves garlic, minced
  • 2 teaspoon coarse salt
  • 1 teaspoon pepper
  • ⅓ cup bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 kale tops

  1. Preheat oven to 350° F.
  2. Get a pot of water boiling large enough to accommodate the potatoes.
  3. Meanwhile, slice the potatoes ¼”-thick. Set aside.
  4. Remove and discard the spines from the kale then chop the remaining leaves in ½”-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly ½”-thick shreds of kale.
  5. When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and rinse with cold water until cooled. Drain again and dump onto a dish towel and blot.
  6. In a large bowl, combine the olive oil, garlic, salt and pepper.
  7. Add the kale and rub the olive oil mixture aggressively into the leaves.
  8. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9”x12” rectangular casserole or glass or ceramic baking dish.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.