Potato, Turnip, and Kale Gratin
Servings: about 4
Recipe and pictures courtesy of Rachel Snyder
4 small to medium potatoes
4 small to medium turnips
1 Tbsp minced garlic
2 Tbsp chopped onion
1 bunch kale
1 bunch scallions
1 block cheese, shredded or chopped (about 1 ½ cups)
1 pint heavy cream
To taste: salt, pepper, nutmeg, and chili powder
- Prepare potatoes and turnips: Wash potatoes and turnips and cut off any bad spots. Peel turnips and thinly slice to about ¼ inch thickness. Thinly slice potatoes to ¼ inch thickness.
- Par-boil potatoes and turnips: Bring pot of salted water to a boil and put add turnips and potatoes. Boil for 15 to 20 minutes until potato and turnip slices are tender. Remove turnips and potatoes from the water and drain on a paper towel on a plate or wire rack.
3. Prepare kale: Wash kale (if needed) and finely chop scallions. Heat medium skillet over medium low heat. Add onion and garlic and cook until onion turn golden brown. Add scallions and kale and cook until kale is just wilted.
4. Assemble: Preheat oven to 450°F and spray a 9X9 baking dish with non-stick spray (or rub with oil). Arrange 1/4 of the potato and turnip slices in an even layer on the bottom of the pan, slightly over lapping. Sprinkle with salt, pepper, nutmeg, and chili powder. Arrange 1/3 of the kale on top followed by ¼ of the cheese. Repeat layers two more times, ending with a layer of potatoes and turnips and seasonings. Pour the heavy cream on top and top with last of the cheese.
5. Bake for 20-30 minutes or until bubbly and cheese is lightly brown.
6. Let sit 10 minutes to let cheese set and enjoy!
Note: Feel free to replace the potatoes and turnips with other root vegetables or to change the proportion based on preference or availability. Also, the kale and scallions can be replaced with other greens and include other additions, such as sundried tomatoes or vegan bacon.