Ingredients with Measurements:
- 1 lb. sea kale, washed and chopped
- 2 lbs. potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- Mandoline slicer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of salted boiling water, blanch the sea kale for 2-3 minutes, then drain and rinse with cold water.
3. In a small saucepan, heat the cream, Parmesan cheese, garlic, salt, pepper, and nutmeg over medium heat until the cheese is melted and the mixture is smooth.
4. Layer the sliced potatoes and blanched sea kale in the baking dish, alternating between the two.
5. Pour the cream mixture over the top of the potatoes and sea kale.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Instead of sea kale, you can use regular kale or spinach.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use Gruyere or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add sliced onions or leeks for more depth of flavor.
Tips and tricks:
- Use a mandoline slicer to ensure even slices of potatoes and sea kale.
- Make sure to blanch the sea kale before baking to ensure it is tender.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
- Top with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Green beans with almonds
Troubleshooting advice:
- If the gratin is not browning on top, increase the oven temperature to 400°F for the last 10-15 minutes of baking.
Food safety advice:
- Make sure to wash the sea kale thoroughly before using it in the recipe.
Food history:
- Sea kale is a type of wild cabbage that grows along the coasts of Europe. It was a popular vegetable in the 18th and 19th centuries, but fell out of favor in the 20th century. It has recently regained popularity as a specialty vegetable.
Flavor profiles:
- The sea kale and potato gratin has a creamy, cheesy flavor with a hint of nutmeg.
Serving suggestions:
- Serve the gratin as a side dish with roasted chicken or fish.
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