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Kale and Potato Gratin


  • 1 1/2 pounds potatoes
  • 1 bunch kale
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper
  • Between 1/3 and 2/3 cup bread crumbs
  • 1/3 cup grated Parmesan cheese (optional) OR 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage


1. Preheat oven to 350° F.  Boil a pot of water large enough to accommodate the potatoes. Also prepare an ice bath.  Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale and chop the leaves into 1/2-inch-thick ribbons.

2.  Add salt to the boiling water and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and blot dry.

3.  In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.

4.Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Serves 6-8.

Recipe adapted from The Kitchn

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