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Creamy potato and kale gratin
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Prep Time:
40 minutes
Cook Time:
95 minutes
Total Time:
135 minutes
Indulgent potato bake with blue cheese, pecans, and kale. Ideal for elegant dinners or celebrations.
Ingredients:
  • 1/2 bunch kale
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves, chopped
  • 1.5kg red delight potatoes, very thinly sliced (see Notes)
  • 300ml pure cream
  • 187.50 ml cheddar, grated
  • 50g blue cheese, crumbled
  • 62.50 ml pecans, roughly chopped
  • Extra fresh thyme leaves, to serve
Instructions:
  • Prepare the kale by removing the stems and central vein, then roughly chop the leaves.
  • Heat oil in a large frying pan over medium heat. Cook onions until golden, about 5 minutes. Stir in garlic, thyme, and kale. Cook for 2 to 3 minutes, or until kale is wilted, stirring continuously.
  • Preheat your oven to 200C (180C fan-forced) and grease a 10-cup metal baking pan.
  • Begin by evenly distributing 1/3 of the potato on the base of the prepared pan. Spread half of the onion mixture over the potato. Place half of the remaining potato on top. Repeat the layers once more. Pour the cream over the layers and season with salt and pepper. Cover the pan tightly with foil and bake for 1 hour or until the potatoes are tender.
  • Uncover and remove foil. Sprinkle the mixture of cheddar, blue cheese, and pecans evenly. Bake for another 20-25 minutes until golden and tender. Let it rest for 10 minutes, then garnish with extra thyme before serving.

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