Kale and potato gratin

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Kale
  • Kale leaves : 1
  • Olive oil : 2
  • Salt : 1
  • Black pepper : 1/2 teaspoon
• Potatoes
  • Potatoes : 4 medium-sized
  • Butter : 2
  • Garlic : 2
  • Milk : 1
  • Parmesan cheese : 1/2 cup grated

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Wash the kale leaves and remove the tough stems. Tear the leaves into bite-sized pieces.
• In a large skillet, heat the olive oil over medium heat. Add the kale leaves and sauté for 5 minutes until wilted. Season with salt and black pepper. Set aside.
• Peel the potatoes and slice them into thin rounds.
• In a separate skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
• Add the sliced potatoes to the skillet and cook for 5 minutes, stirring occasionally.
• Pour the milk over the potatoes and bring to a simmer. Cook for an additional 5 minutes until the potatoes are tender.
• Grease a baking dish with butter or cooking spray.
• Layer half of the cooked potatoes in the bottom of the baking dish. Top with half of the sautéed kale.
• Repeat the layers with the remaining potatoes and kale.
• Sprinkle grated Parmesan cheese over the top.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• Let the gratin cool for a few minutes before serving.

Tips

• You can add other vegetables like onions or mushrooms to the gratin for extra flavor.
• Make sure to slice the potatoes thinly to ensure even cooking.

Information

• This kale and potato gratin is a great side dish for any meal.
• Leftovers can be stored in the refrigerator for up to 3 days.