Cheesy Potato and Kale Gratin with Rye Croutons
A luxurious layered gratin combining thinly sliced Yukon Gold potatoes, fresh kale, and two types of cheese, topped with crispy rye croutons. This hearty dish features a creamy garlic sauce and crispy kale for an elegant vegetarian main course.
Ingredients
- •4 slices seeded rye bread
- •1 bunch kale
- •6 ounces Gruyère
- •2 ounces Parmesan
- •2 pounds yellow potatoes
- •1 teaspoon dried thyme
- •1 to taste salt and pepper
- •2½ cups heavy cream
- •2 cloves garlic
- •3 tablespoons olive oil
- •1 piece baking dish
Cooking Instructions
- 1.
Arrange a rack in center of oven; preheat to 350ºF. Arrange bread slices on a rimmed baking sheet and bake, flipping once halfway through, until dry and lightly toasted, 15-20 minutes. Let cool. Transfer to a resealable plastic bag and break into irregular, 1/2"-1" pieces. Transfer to a medium bowl; set aside.
20 min
- 2.
Meanwhile, wash and spin-dry kale, then layer between paper towels or a large clean kitchen towel and pat dry.
10 min
- 3.
Mix Gruyère and Parmesan in a medium bowl. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in bottom of baking dish. Sprinkle with one-quarter of thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Top with 2 cups kale and one-quarter of cheese mixture. Repeat 2 more times. Shingle remaining potatoes over cheese; top with 1/4 tsp. salt, 1/8 tsp. pepper, and remaining thyme. Reserve remaining kale and cheese.
15 min
- 4.
Stir cream, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a liquid measuring cup. Pour evenly over potatoes.
5 min
- 5.
Bake gratin 40 minutes. Cover with foil and continue to bake until cream is bubbling and thick and potatoes are tender when pierced with a paring knife, 35-45 minutes more.
85 min
- 6.
Meanwhile, toss reserved croutons with 2 Tbsp. oil in a medium bowl. Toss remaining kale with remaining 1 Tbsp. oil. Top gratin with kale, remaining cheese, then croutons, allowing kale pieces to peek through. Bake gratin until croutons are golden brown and exposed kale edges are well-crisped, about 15 minutes more. Let cool at least 10 minutes before serving.
25 min
- 7.
Bread can be toasted 3 days ahead. Store in an airtight container at room temperature. Kale can be torn, washed, and patted dry 3 days ahead. Wrap in paper towels, place in a resealable plastic bag, and chill.
- 8.
Gratin can be made 1 day ahead. Let cool, then wrap tightly in plastic and chill. Bring to room temperature, cover with foil, and warm in a 300ºF oven until heated through, 15-20 minutes. Uncover and continue to warm to re-crisp croutons and exposed kale edges, about 5 minutes.
25 min
