Potato, Kale, Sweet Onion & Zucchini Gratin
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Ingredients
  • 2 large Yukon Gold Potatoes, sliced
  • 2 large Candy Sweet Onions, sliced
  • 1 Small Onion, chopped, reserve for the end
  • 12-15 Zucchini Slices
  • 2 cups of homemade breadcrumbs
  • 5 cups of Kale, chopped divided
  • 2 cups of Mozzarella Cheese, shredded
  • 2 jars of Alfredo Sauce
  • 3 Cloves of Garlic, chopped
  • Kosher salt, to taste
  • Fresh Cracked Black Pepper, to taste
  • 3 tablespoons of Extra Virgin Olive Oil
Directions
  1. Directions:
  2. Pre-Heat oven to 350 degrees
  3. Slice potatoes, onions and zucchini and set aside.
  4. Using a large cast-iron skillet add 2 tablespoons of EVOO, brush evenly to coat the skillet.
  5. Place sliced potatoes in an overlapping and circular pattern, sprinkle with Kosher salt and cracked black pepper.
  6. Next, add the zucchini slices using the same method, adding salt and pepper.
  7. Place the onion slices in the same fashion, also adding salt and pepper.
  8. Now add 3 cups of chopped kale and spread evenly.
  9. Pour evenly the jars of Alfredo sauce.
  10. Add shredded Mozzarella cheese and breadcrumbs.
  11. Place on center rack of pre-heated oven and bake for 1 hour, if breadcrumbs are browning too fast tent with aluminum foil.
  12. Remove from oven and set aside.
  13. Using a medium skillet add a tablespoon of EVOO and allow the skillet to get hot, oil should be smoking. Working quickly add the remaining 2 cups of chopped kale, onion and garlic. Pan fry kale until it is bright green. Top gratin around the edges with pan fried kale, onion and garlic mixture.
  14. Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31164