February 14, 2023
It’s Valentine’s Day and I will honor my main squeeze The Potato. As usual, my goal is to sneak veggies and fruits into most recipes. Hence the kale. I bet even the most ardent potato fans will go for this silky gratin.
Potato side dishes are welcome at potluck gatherings and holidays. This gratin may be made ahead and frozen. In addition, it lasts in the refrigerator for up to 3 days.
Potato gratins only look difficult. Layering potatoes with cheese or vegetables, like with Cheddar Parmesan Potato Gratin, is not rocket science. Or difficult to execute.
Peeling the yukon gold potatoes, caramelizing the onion and wilting the kale are your only tasks besides baking the dish. Once in the oven, magic happens and all the layers marry well. The result is a lighter potato dish with ricotta cream, red onion and winter greens.
Parmesan bread crumbs top the baked gratin for a salty crunchy roof. I use gluten free panko from Ian’s or 4C, but any brand will will suffice. Regular what based crumbs also work well. Serving sizes are variable for a good reason. You’ll be tempted to eat this tasty side as an entree.
Kale Potato Gratin
recipe by Michele Humlan, The Good Eats Company
makes 8-12 servings
one large bunch curly kale, torn into pieces, heavy stems composted or discarded
large red onion, sliced
2 tablespoons extra virgin olive oil
finely ground white pepper
2 pounds yukon gold potatoes, peeled and sliced thinly (mandoline preferable)
1 cup heavy cream
15 ounces ricotta cheese
¼ teaspoon ground nutmeg
one small clove garlic, zested on microplane
½ cup gluten free panko or bread crumbs – regular wheat based crumbs also work
¼ cup grated parmesan cheese
1 tablespoon extra virgin olive oil
- Combine red onion with 2 tablespoons olive oil and generous pinch of kosher salt and small pinch of white pepper in heavy saute pan over medium high heat.
- When onions begins to sizzle, decrease heat to medium and stir frequently until caramelized, adding about 1 tablespoon water occasionally to keep them from sticking; decrease heat as needed.
- Remove onions and set aside.
- In same saute pan, add kale with a pinch of kosher salt and ¼ cup water over high heat.
- Cover and stir frequently with tongs until just tender, about 10 minutes; decrease heat as needed.
- Set aside kale to cool and then mix in red onion.
- Preheat oven to 400 degrees.
- Mix ricotta with cream, garlic and nutmeg in small mixing bowl.
- Grease large baking dish.
- Layer as follows: enough creamy ricotta to coat bottom, half the potatoes, all the kale mix, then half of remaining cream mixture, then rest of potatoes, then remainder of ricotta cream.
- Sprinkle each layer lightly with kosher salt.
- Cover dish tightly with foil and bake until potatoes are tender, about 45 minutes.
- While gratin bakes, mix together parmesan and panko with 1 tablespoon olive oil.
- When potatoes are tender (test with knife), remove foil and sprinkle parmesan crumbs on top.
- Bake another 10-15 minutes until top is golden brown.
- Serve immediately or cool completely before chilling or freezing.