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Kale Gratin Dauphinois

Serves 6 to 8
Time 1 hr 15 min
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.
Ingredients
  • 1 tablespoon unsalted butter plus more for buttering the baking dish
  • 4 cloves garlic finely chopped
  • 1 large shallot finely chopped
  • 4 large Russet potatoes (about 2 3/4 pounds total) peeled and very thinly sliced
  • 2 1/4 cups whole milk
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon grated nutmeg
  • 1 (3.0-pound) bunch kale stems and tough ribs removed, leaves torn into bite-size pieces
  • 6 tablespoons heavy cream
Method

Preheat the oven to 400°F. 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.

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.
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  • 1 tablespoon unsalted butter plus more for buttering the baking dish
  • 4 cloves garlic finely chopped
  • 1 large shallot finely chopped
  • 4 large Russet potatoes (about 2 3/4 pounds total) peeled and very thinly sliced
  • 2 1/4 cups whole milk
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon grated nutmeg
  • 1 (3.0-pound) bunch kale stems and tough ribs removed, leaves torn into bite-size pieces
  • 6 tablespoons heavy cream