Cheesy potato and kale gratin with rye croutons recipe

Ingredients for Cheesy potato and kale gratin with rye croutons

• 4 slices seeded rye bread

• 1 large bunch kale, preferably Tuscan, about 340 g, ribs removed, leaves torn into 7.5 cm pieces

• 170 g good-quality gruyère, grated on the large holes of a food processor blade or box grater

• 60 g good-quality parmesan, grated on the large holes of a food processor blade or box grater

• 900 g yellow-fleshed potatoes, such as Yukon Gold, unpeeled, cut crosswise into 3 mm-thick slices, divided

• 5 ml dried thyme, divided

• kosher salt, freshly ground pepper

• 600 ml double cream

• 2 garlic cloves, finely grated or pressed

• 45 ml extra-virgin olive oil, divided

• A 33 x 23 x 5 cm or 3-litre baking dish

How to make Cheesy potato and kale gratin with rye croutons

1. Arrange a rack in the centre of the oven and preheat to 180°C (fan 160°C).

2. Place the bread slices on a rimmed baking tray and bake for 15–20 minutes, flipping once halfway through, until dry and lightly toasted. Let the bread cool.

3. Transfer the cooled bread to a resealable cling film bag and break it into irregular pieces, about 1.5–2.5 cm in size. Place the pieces in a medium bowl and set aside.

4. Meanwhile, wash and spin-dry the kale, then layer it between paper towels or a large clean kitchen towel and pat dry.

5. In a medium bowl, mix together the Gruyère and Parmesan cheeses.

6. In a baking dish, shingle one-quarter of the sliced potatoes in 3 or 4 rows, slightly overlapping. Sprinkle with one-quarter of the thyme, 1/4 tsp salt, and 1/8 tsp pepper. Top with 2 cups of kale and one-quarter of the cheese mixture.

7. Repeat the layering process two more times. Shingle the remaining potatoes over the cheese layer and top with 1/4 tsp salt, 1/8 tsp pepper, and the remaining thyme. Reserve the remaining kale and cheese mixture.

8. In a liquid measuring jug, stir together the cream, garlic, 1/4 tsp salt, and 1/8 tsp pepper. Pour this mixture evenly over the layered potatoes.

9. Bake the gratin for 40 minutes. Cover with foil and continue to bake for an additional 35–45 minutes, until the cream is bubbling and thick, and the potatoes are tender when pierced with a paring knife.

10. Meanwhile, toss the reserved croutons with 2 tbsp of oil in a medium bowl. Toss the remaining kale with the last 1 tbsp of oil.

11. Top the gratin with the kale, the remaining cheese, and then the croutons, allowing some pieces of kale to peek through. Bake for a further 15 minutes, until the croutons are golden brown and the exposed edges of the kale are crisped.

12. Let the gratin cool for at least 10 minutes before serving.

13. The bread can be toasted up to 3 days in advance; store in an airtight container at room temperature. The kale can be torn, washed, and patted dry up to 3 days ahead; wrap it in paper towels, place it in a resealable bag, and chill.

14. The gratin can be prepared up to 1 day ahead. Allow it to cool, then wrap tightly in cling film and chill. When ready to serve, bring to room temperature, cover with foil, and warm in the oven at 150°C (fan 130°C) for 15–20 minutes. Uncover and continue to warm for an additional 5 minutes to re-crisp the croutons and the exposed kale edges.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.