I had this huge block of beautiful Cabernet goat cheese on hand that I picked up while visiting my in-laws. They live near a dairy that produces these wonderful cheeses that are free of growth hormones and other grossness, so The Hungry Husband and I picked up a few blocks of cheese on our way home. We managed to widdle down the blocks of Santa Fe and Smoked Cheddar, but I still had not opened the goat cheese. I decided I had to do something with it and thought a gratin would be a perfect way to use up some of the cheese. We were about to take a trip, so I was also in use-up-everything-in-the-fridge-mode and thought I should probably use up the red potatoes and kale that I had sitting around.
You can really play with the ingredients in this dish by using different potatoes or whatever cheese you have on hand. You can also vary the amount of cheese based on your preferences.
Red Potato & Kale Gratin
Print recipe
| Serves: | 6-8 |
| Prep time: | 45 minutes |
| Cook time: | 35 minutes |
| Total time: | 1 hours, 20 minutes |
| Allergy: | Milk |
| Dietary: | Gluten Free, Vegetarian |
| Meal type: | Main Dish, Side Dish |
| Misc: | Freezable, Serve Hot |
| Region: | Worldwide |
Ingredients
- 10 medium Red Potatoes (I used organic red potatoes from Whole Foods, but you could use any type of potatoes that you have on hand. My potatoes were really tiny, so I ended up using 30 -- you will most definitely need less.)
- 2 bunches Kale, chopped (I originally used one in the recipe, but two bunches would be best.)
- 4 bunches Leeks (Make sure to clean the leeks really well before cooking them!)
- 3/4 cups Parmesan Cheese, grated or shredded
- 4oz Goat Cheese, crumbled or grated (You could use any type of cheese you want for a different flavor. I used a Cabernet goat cheese because I had it on hand.)
- 1 tablespoon Italian Seasoning
- 2 tablespoons Butter
Directions
| Step 1 | |
| Place the red potatoes in a pot. Bring them to a boil and let cook for 10 minutes or until cooked but firm. Drain the potatoes and run them under cold water. Pat the potatoes dry. Slice the potatoes in 1/8" to 1/4" slices. | |
| Step 2 | |
| Preheat your oven to 400 degrees F. | |
| Step 3 | |
 Heat a large pan over medium heat with 1 Tablespoon of butter. Place all of the chopped leeks in the pan and stire until softened. Add half of the chopped kale and cook it until it is less bulky. Add the remaining kale and cook it for another few minutes until it is lightly sauteed and less bulky. Remove the mixture from the heat. Add 1 Tbsp of the Italian seasoning and stir. | |
| Step 4 | |
| Grease your cast iron pan or casserole dish with butter or olive oil. Place 1/3 of the potatoes in the cast iron pan and lie them flat. Lightly salt the potatoes. Spoon half of the kale & leek mixture on top of the potatoes and squish all of it down so it's flat. Place 1/3 of the goat cheese and 1/3 of the parmesan on top of the kale mixture. | |
| Step 5 | |
| Place the next layer of potatoes on top and salt them. Spoon the rest of the kale & leek mixture on top and spread the next 1/3 of the goat cheese and 1/3 of the parmesan cheese on top. | |
| Step 6 | |
| Place the last layer of potatoes on the top and cover them with the remaining parmesan cheese and goat cheese. | |
| Step 7 | |
 Place the dish in the oven and bake it for 35-40 minutes. The cheese should be lightly browned on the top. | |
| Step 8 | |
 Let the puppies clean up the kitchen! | |
