potato & kale gratin
and so the countdown begins. we are thisclose to opening our new bakery. i am thisclose to bursting with excitement. (i’m also thisclose to bursting my stretch pants, but that’s another story for another time.)
along with being real excited, i’m also working a lot. so getting dinner on the table is becoming trickier. so tricky in fact that this past week i actually asked my husband to make dinner…which NEVER happens (and most likely won’t happen again for a while seeing as how the results of his attempt were deemed inedible by our kid. poor guy.)
tired of rushing home and pulling whatever out of the fridge (or relying on the husband for help), over the weekend i made a dish i know we can enjoy for at least part of the upcoming week - a golden potato and kale gratin. the base of the recipe comes from jack bishop’s brilliant vegetables every day - his version uses russet potatoes and no kale, but my version echoes his so much that he truly deserves the credit for such a delicious dish. (and if you don’t have his book - get it! get it!)
as for sprinklefingers - even with the opening of the new bakery, i’ll be here…only i’ll most likely be checking in with you in the evenings rather than the morning - i’ll be reporting for baking duty daily at 5 am for the foreseeable future. lucky me! (and i mean that seriously. honest!)
golden potato and kale gratin
makes 8 servings
a 9” cake pan or a gratin pan
- 1 clove garlic, smashed & peeled
- 1 T unsalted butter, softened
- 2 lbs golden potatoes (yukon!), cleaned and sliced into 1/8” thick rounds
- 8 oz gruyere cheese, shredded
- 1 small bunch kale, washed with leaves roughly cut into postage stamp-sized squares
- 1 1/4 cup half & half
make the gratin:
- preheat the oven to 375.
- rub the smashed garlic clove all over the bottom and sides of the cake/gratin pan. next, using your fingers, rub the butter all over the bottom and sides of the cake/gratin pan.
- layer about 1/4 of your potatoes in the bottom of the pan, overlapping slightly. scatter some kale over the potatoes to cover. sprinkle with salt & pepper. scatter about 1/4 cup of cheese over the kale. drizzle 1/4 cup of the half & half over the top of all.
- repeat step #3 two more times.
- for the forth layer, arrange the potatoes on top of the other layers, skipping the kale for this last layer. sprinkle with salt & pepper. scatter the remaining cheese over top then coat with the last of the half & half.
- pop the pan into the oven and bake for 50 minutes or until the top of the gratin is golden, the whole dish is bubbly and the potatoes can be pierced super easily with a knife.
- let the dish sit for 5 minutes before cutting.
- we love to eat this gratin with a nice green salad. you could do the same.
- it’s important to make sure your potato slices are no thicker than 1/8” - and that’s pretty thin. you’ll need to use your sharpest chef’s knife or a mandoline to do the job.
- dry your kale well after washing so that the extra moisture doesn’t get in your gratin.
- trust me on this: simply rubbing the pan with the smashed garlic will infuse the dish with a delicious flavor. no need to dice & add the garlic at all - just rub it in and toss the used clove.