The Kitchn: Kale and Potato Gratin
By Sara Kate Gillingham
on
Here is a simple, nourishing side dish for winter: a light gratin with shredded kale and potatoes. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through with just a dash of milk. There is a little cheese for flavor and a crunchy topping of toasted bread crumbs.
Kale and Potato Gratin
Makes 6 to 8 servings.
1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
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