Name: Cheesy Potato and Kale Gratin with Rye Croutons
Cook time: 50 minutes
Total time: 2 hours 40 minutes
Yield: 6–8 servings
Ingredients: 4 slices seeded rye bread; 1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces; 6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups); 2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about ½ cup); 2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into ⅛"-thick slices (see Cooks' Note), divided; 1 teaspoon dried thyme, divided; Kosher salt, freshly ground pepper; 2 ½ cups heavy cream; 2 garlic cloves, finely grated or pressed; 3 tablespoons extra-virgin olive oil, divided; A 13x9x2" or 3-quart baking dish

Potato and kale gratin in a twohandled ovular white baking dish.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

Cooks' Note

Use a mandoline to quickly cut potatoes into uniform-sized slices. To reheat casserole, 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.

Recipe information

Total Time
2 hours 40 minutes
Yield
6–8 servings

Ingredients

4 slices seeded rye bread

1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces

6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups)

2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about ½ cup)

2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into ⅛"-thick slices (see Cooks' Note), divided

1 teaspoon dried thyme, divided

Kosher salt, freshly ground pepper

2 ½ cups heavy cream

2 garlic cloves, finely grated or pressed

3 tablespoons extra-virgin olive oil, divided

Special Equipment

A 13x9x2" or 3-quart baking dish

Preparation

Step 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.
Step 2
Meanwhile, wash and spin-dry kale, then layer between paper towels or a large clean kitchen towel and pat dry.
Step 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.
Step 4
Stir cream, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a liquid measuring cup. Pour evenly over potatoes.
Step 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.
Step 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.
Do Ahead
Step 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.
Step 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.