| Prep: 20 mins | Cook: 50 mins – 1 hour | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 472 | 30g | 18g | 37g |
| sugars | fibre | protein | salt |
| 8g | 5g | 15g | 0.77g |
When I first encountered the Sea Kale and Potato Gratin recipe, I wasn’t quite sure what to expect. I am usually drawn to recipes that remind me of my Louisiana roots, brimming with Creole richness. Yet, I found this vegetable-based recipe equally charming and indulgent. Its rooted simplicity and the perfect layering of flavours call to mind not only my French ancestry’s elegance but also the soulful rhythm of a hearty Creole dish.
A Celebration of Vegetables
Being a dessert aficionado, I often overlook recipes such as the kale and potato gratin. However, this recipe has made me appreciate the beauty of vegetables and how they can transform into a sumptuous course. The sea kale, an underrated vegetable, is a star in this dish. Similar to collard greens or broccoli but with a distinctive flavour of its own, sea kale pairs sublimely with the potatoes, resulting in a warm, comforting dish that’s perfect for any season. You can learn more about sea kale here. Its rich vitamin C content and host of antioxidants make it a fantastic, health-conscious choice.
Decadent Ingredients: A Guilt-free Indulgence
The creaminess in the dish comes from a sumptuous mixture of heavy cream, whole milk, and Gruyere cheese. While these ingredients add a touch of indulgence, the protein from the dairy products makes this dish more filling, reducing the temptation to indulge too much on sweets afterwards. The garlic and olive oil add another dimension of flavour and bring a Mediterranean twist to this classic French dish, echoing the culinary influence of my ancestors.
I love pairing this dish with a simple roasted chicken for a balanced meal. But it can certainly stand alone as a vegetarian main course.
Mastering the Recipe: A Lesson in Patience and Precision
Despite its seeming simplicity, the Sea Kale and Potato Gratin is a lesson in patience and precision. The process of layering the kale, potatoes, and creamy mixture requires a careful hand, but the result – a baked gratin with a golden, crispy top yielding to a mouthful of creamy, well-seasoned vegetables – is truly gratifying. A finesse similar to the way my beignets or éclairs turn out.
So, from a dessert connoisseur who’s mastered both éclairs and beignets, I highly recommend the Sea Kale and Potato Gratin. This subtle mix of kale and potato suspended in creamy goodness is a pleasure for the palate and an ode to my roots in Louisiana and France. It’s a dish that combines simplicity and elegance, health and indulgence – a true embodiment of what I love about food.
What You’ll Need
- 2 bunches of sea kale (approximately 2 lbs)
- 4 large potatoes
- 1 cup of heavy cream
- 2 cups of whole milk
- 5 oz Gruyere cheese, grated
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp nutmeg
- 2 tbsp butter
- 1/2 cup breadcrumbs
Method
Step One
Begin by preheating your oven to 350°F (175°C). Then, using the olive oil, lightly grease a 9 x 13-inch baking dish and set it aside.
Step Two
Clean the sea kale and cut it into bite-sized pieces. In a large pot of boiling salted water, blanch the sea kale for about 2 minutes until it slightly wilts. Remove it from the pot with a slotted spoon and set it aside to cool.
Step Three
Peel your potatoes and slice them thinly. After the sea kale has cooled, spread half of the potato slices evenly at the bottom of your greased baking dish. Next, add the sea kale, spreading out evenly. Finally, add the remaining potato slices on top.
Step Four
Combine minced garlic, salt, pepper, nutmeg, whole milk, and heavy cream in a saucepan. Bring the mixture to a gentle boil over medium heat. Pour this mixture over the potatoes and kale in the baking dish, making sure that everything is fully coated.
Step Five
Sprinkle the grated Gruyere cheese evenly over the top of the potatoes, kale and cream mixture in the baking dish.
Step Six
Melt the butter and mix it with the breadcrumbs until they are well-coated. Sprinkle these buttered breadcrumbs evenly over the grated cheese.
Step Seven
Place the baking dish in the preheated oven and bake for about 60-70 minutes, or until the potatoes are tender, the cheese is bubbly and golden, and the breadcrumbs are crispy. Remove from the oven an let it cool slightly before serving.
