Imagine a dish that perfectly captures the essence of winter comfort - layers of creamy potatoes, earthy kale, and sweet apples melting together in a symphony of flavors that will make your taste buds dance! This Winter Potato Gratin is not just a side dish; it's a culinary experience that transforms simple ingredients into a luxurious, mouth-watering masterpiece that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups kale, chopped
- 1 apple, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- Wash and thinly slice the potatoes using a mandoline or sharp knife, ensuring uniform thickness of about 1/8 inch for even cooking.
- Remove the tough stems from the kale and chop the leaves into small, bite-sized pieces. Wash thoroughly and pat dry with paper towels.
- Core and thinly slice the apple, keeping the slices approximately the same thickness as the potato slices.
- In a large mixing bowl, combine heavy cream, grated Gruyère cheese, salt, and freshly ground black pepper. Whisk until ingredients are well incorporated.
- Begin layering the ingredients in the prepared baking dish: start with a thin layer of potato slices, slightly overlapping them, then add a sprinkle of kale and a few apple slices.
- Pour a portion of the cream and cheese mixture over the layer, ensuring even distribution. Repeat layering process until all ingredients are used, finishing with a top layer of potatoes.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the top layer of potatoes.
- Bake covered for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
- Remove from oven and let rest for 10-15 minutes before serving to allow the gratin to set and make cutting easier.
- Serve hot as a side dish or light main course, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Use a mandoline slicer for consistently thin potato and apple slices to ensure even cooking and a beautiful presentation.
- Pat the kale and apple slices dry to prevent excess moisture from making your gratin watery.
- Choose a high-quality Gruyère cheese for the richest, most complex flavor profile.
- Don't rush the resting time after baking - those 10-15 minutes are crucial for allowing the gratin to set and make serving easier.
- For extra flavor, consider adding a pinch of nutmeg or fresh thyme to the cream mixture.
- If you want a crispier top, broil the gratin for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- This dish can be prepared ahead of time and refrigerated before baking - just add an extra 10-15 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 95mg
