Kale and Two Potato Gratin

This kale and potato gratin uses sweet potatoes and white potatoes. It is made with chicken stock, but you can use milk if you prefer. Debbie used baking potatoes with the chicken stock as they are starchier and make the dish creamier.

• 1 large bunch kale
• 3 large baking potatoes (about 2 pounds)
• 1 large or 2 medium sweet potatoes
• 3 1/2 to 4 cups chicken stock, heated
• 1 large onion, thinly sliced
• 2 tablespoons freshly grated parmigiano cheese
• Salt and freshly milled black pepper to taste
• 2 tablespoons butter, cut in small pieces

METHOD

Preheat oven to 375° F.

Grease a 3 quart baking dish or earthenware casserole. Set aside.

Clean kale and chop into bite-size pieces. Cook in large saucepan with 3/4 cup water until leaves begin to wilt. Drain and set aside.

Slice potatoes about 1/8 inch thick. Drop white potatoes into a bowl of cold water to prevent discoloration. Dry the potatoes when you start to assemble the gratin.

While working, heat chicken stock over low heat until it is almost boiling.

Starting with white potatoes, make one layer each of potato, kale and onion. Make a similar set of layers using sweet potatoes. Continue alternating layers. Finish with a layer of potatoes.

Pour heated chicken stock over gratin. Sprinkle parmigiano cheese over the top and dot with pieces of butter. Cover loosely with a piece of foil.

Bake for 45 minutes to 1 hour in preheated 375° F oven.

Serves 6 - 8 as a side dish.

This recipe from www.inmamaskitchen.com

Contributor: Alison Binkerd for Debbie Farrell

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If you want a sweet potato gratin to go with Thanksgiving turkey, this could be made with only sweets.

 

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