Blue Potato and Kale Gratin
It’s only early December, and Chicago winter has already put me in my place. I’ve been awash in hubris since the first snowfall, saying to myself that I’ve got the right gear, this isn’t so bad, it’s just a little cold. Today I fell flat on my ass on my way into work and I only barely avoided repeating the spectacle several times after. My car slipped around on the unplowed streets, too. This morning, nothing about me was well grounded. Plus, we are expecting wind chill temperatures to get down to 20 below today. Grumble grumble grumble.
However: I am not (yet) anti-winter. I like that this season affords me a lot of time to myself. I like that the city is insulated and quiet and covered in a phenomenally glittery, gorgeous white. There are fewer things prettier than falling snow–I’d just like to be watching it from inside, while baking something like this kale-potato gratin. This is a far healthier version than your standard gratin, but just as tasty. The kale and the garlic do most of the heavy lifting in the flavor department, so you need much less creamy filler. But it’s still starchy and satisfying. And warm. And you can use your oven to warm your toosh by.
6–8 purple potatoes, sliced thinly and evenly
1 bunch curly kale, destemmed
4 garlic cloves
1/4 baguette, day old
2 tbsp. greek yogurt
1/4 c. white wine
salt and pepper
approx. 1 c. olive oil
3/4 c. parmesan cheese
Preheat oven to 400 degrees.
Arrange potatoes in an even layer in a baking pan.
Mix kale, garlic, baguette, yogurt, wine, salt, pepper, and olive oil in a food processor until completely mixed and saucy.
Toss with potatoes in the baking pan. Add olive oil if needed. Cover with parmesan cheese.
Bake about 25 minutes until potatoes are soft and there’s a lovely golden crust from the cheese.