This rich vegetarian dish adds kale to a classic French potato gratin, making a delicious side or light main course. Serve it with a few breakfast sausages for an out-of-this-world brunch. A mandoline is the easiest way to thinly slice the potatoes, but you can also use a very sharp knife; aim for slices about 1/8-inch thick.
Special Diets:
Ingredients
Method
Preheat the oven to 400F.
Butter an 8x8-inch baking dish or 2-quart gratin dish and set it on a sheet pan lined with aluminum foil to catch drips.
Melt butter in a large pot over medium heat.
Add garlic and shallot; cook, stirring frequently until softened, 3 to 4 minutes.
Stir in potatoes and cook, stirring frequently, until just beginning to soften, about 5 minutes.
Add milk, salt and nutmeg; cook, stirring frequently, until the mixture begins to thicken slightly and the potatoes are slightly tender, but not fully cooked, about 10 minutes.
Stir in kale, stirring until it just wilts.
Remove from heat and stir in cream.
Transfer the mixture to the baking dish and smooth the top.
Bake until the casserole is bubbling and browned and potatoes are very tender when pierced with the tip of a paring knife, 35 to 40 minutes.
Cool at least 10 minutes before serving.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.