Kale & Potato Gratin
- 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
- Preheat oven to 350° F.
- Get a pot of water boiling large enough to accommodate the potatoes.
- Meanwhile, slice the potatoes ¼”-thick. Set aside.
- 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.
- 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.
- In a large bowl, combine the olive oil, garlic, salt and pepper.
- Add the kale and rub the olive oil mixture aggressively into the leaves.
- 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.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.