Name: Cheesy Potato and Kale Gratin with Rye Croutons
Cook time: 50 minutes
Total time: 2 hours 40 minutes
Yield: 6–8 servings
Ingredients: 4 slices seeded rye bread; 1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces; 6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups); 2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about ½ cup); 2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into ⅛"-thick slices (see Cooks' Note), divided; 1 teaspoon dried thyme, divided; Kosher salt, freshly ground pepper; 2 ½ cups heavy cream; 2 garlic cloves, finely grated or pressed; 3 tablespoons extra-virgin olive oil, divided; A 13x9x2" or 3-quart baking dish

Potato and kale gratin in a twohandled ovular white baking dish.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

Cooks' Note

Use a mandoline to quickly cut potatoes into uniform-sized slices. To reheat casserole, bring to room temperature, cover with foil, and warm in a 300ºF oven until heated through, 15–20 minutes. Uncover and continue to warm to re-crisp croutons and exposed kale edges, about 5 minutes.