Potatoes and kale together in a creamy velvety sauce with cheese all baked together – total comfort food! I’ve made a healthier version of this French classic that is just as delicious as the original. Be careful with the portion sizes because while this dish is much healthier than the original version it’s by no means “low” anything. I serve this as a side with grilled meats along with a glass of red wine which helps the body handle the fat and not make it hit the body as hard, part of the great French Paradox.
What makes this dish good – beyond the taste of course – is the kale, which is a dark leafy green packed full of vitamins and nutrients. The milk from grass fed cows which avoids all the toxins of corn fed cows and also has higher concentrations of vitamins, nutrients and Omega 3 essential oils. And of course there’s a little garlic and olive oil in this dish which are both ridiculously healthy for you.
- 6 Russet Potatoes
- 3 bunches Kale, organic
- 1 Yellow Onion
- 4 cloves Garlic, chopped
- 5 oz Gruyere Cheese, grated, low fat, from grass fed cows if possible
- 2 cups Low Fat Milk, organic, grass fed cows
- 1 tbs. Olive Oil, extra virgin
- Heat a large sauté pan over medium-high heat, dice the onion and finely chop the kale.
- Add olive oil and onions to pan. Cook for 2-3 mins.
- Add kale to pan, season with salt & pepper. Cook, stirring occasionally for 3 mins.
- Add garlic to pan, stirring to incorporate. Cook mixture, stirring routinely, for 6 mins or until kale reduced by 70%. Remove from heat & set aside.
- If you have a mandolin it will make this next step super simple and easy but if not just use a knife and slice the potatoes into rounds ⅛" thick.
- In this step here we will be making layers and the number of layers you will have will depend on the size and shape of your oven or casserole dish. Take the potatoes and slightly overlapping cover the bottom of your dish, season with salt & pepper. Take some of the kale mixture and spread it evenly over potatoes then sprinkle some cheese over the kale. That's the end of the first tier; now create another layer of potato, season, then kale them cheese. Repeat until you're done, I normally have 2 tiers.
- Once you're done with the tiers pour the milk evenly into the dish. I like to give a little push down on the potatoes to make sure everything is incorporated together.
- Sprinkle over the top any remaining cheese.
- Put into a pre-heated 360 oven for 45 minutes or until potatoes are fork tender and you have a nice golden crust over the top.