Potato and Kale Gratin

img_2209I came back from visiting my friends Mary and Allan with a bag full of wonderful produce from their allotment, including a big bunch of kale and a some potatoes, so this recipe is posted for them. I haven’t cooked it for ages: it’s from The Savoury Way by Deborah Madison, which was published over 25 years ago, but was clearly well ahead of its time, as it is right on trend now. Simple to make, vegetarian, includes kale (much-touted as the superfood du jour – or maybe du hier, by now) , with just a touch of luxury – gratin dauphinoise for the clean eating generation. I used single cream, as that is what I had, but I’m sure double cream would be even more delicious.

The gratin can serve as a satisfying centrepiece for the meal, or the accompaniment to a roast or some sausages. These quantities serve 4-6 (but the photographs show the miniature version I’ve made just for me).

500g waxy potatoes
1 large bunch kale
a little butter for the baking dish
200ml cream
salt & pepper

Scrub the potatoes – no need to peel them unless the skins are in bad shape – and slice about 0.5 cm thick. Put a pan of water onto boil, add salt and boil the potatoes for 5 minutes. Preheat the oven to 175ºC Fan/190ºC.

Carefully wash the kale, cut the leaves away from the tough stems and then them into large pieces. When the potatoes are done, scoop them out and put aside. Bring the water back to the boil and add the kale, pushing it under the water. Cook for 2 minutes and then tip into a colander to drain.

img_2208Grease a gratin dish with a little butter. Layer the kale and potatoes, pour the cream over the top and season with lots of pepper. Bake for 40-45 minutes until the cream has been absorbed and there is a golden crust at the edges.

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