Description
Hearty and flavorful, this gratin combines potatoes, kale, and apples for a comforting winter side dish. Perfect for a cozy night in.
Ingredients
Units
Scale
- 2 large yukon gold potatoes (thinly sliced)
- 1 gala apple (cored, thinly sliced)
- 2 cups (473 ml) kale (roughly 2 cups, de-stemmed)
- a pinch of salt and freshly ground black pepper
- 1 tsp crushed dry sage
- 1 tsp chili powder
- 1 cups (237 ml) parmesan cheese (finely grated)
- 2 cups (473 ml) low-fat 1% milk
- 2 tbsp butter
Instructions
- Preheat oven to 400°F (204°C).
- Butter or lightly oil a 10-inch baking dish or cast iron skillet.
- Thinly slice potatoes and apples. Chiffonade kale leaves.
- Create a layer of potatoes in the dish. Top with salt, pepper, half the parmesan cheese, a pinch of sage, and chili.
- Create a layer of apples, then kale, and a final layer of potatoes.
- Top with the remaining parmesan, salt, pepper, and spices.
- Pour milk over the top and add pieces of butter.
- Bake for 30 minutes, then drain off the remaining milk.
- Return to the oven and bake for another 30-45 minutes, until the top is golden brown and the potatoes are soft.
Notes
- For even cooking, ensure potato slices are uniformly thin. A mandoline slicer is helpful.
- To prevent browning, submerge peeled and sliced potatoes in cold water until ready to layer.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 20