Name: Potato, Kale, Sweet Onion & Zucchini Gratin
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

If you are like me, I love the simplicity of a potato gratin. The richness of baked potatoes combined with a delicious cheese, creamy sauce and topped with buttery breadcrumbs makes it a comfort food that’s an easy sell. But, with this gratin recipe I am raising the bar and adding a few more tasty layers. And if you love fresh garden vegetables you are in for a treat.

There is something remarkable about fresh garden grown kale! I grow both Tuscan and the Red Russian varieties, but the former has a special place in my home-cooking heart. Kale adds a bit of awesomeness to just about any dish. Scrambled eggs, casseroles or soups. There is usually ample justification for adding a fistful of this wonderful roughage to just about anything going down in the kitchen.

Potato Gratin with Zucchini and Kale

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:

Pre-heat oven to 350 degrees.
Slice potatoes, onions, and zucchini and set aside.
Using a large cast-iron skillet add 2 tablespoons of EVOO and brush evenly to coat the skillet.
Place sliced potatoes in an overlapping and circular pattern, sprinkle with Kosher salt and cracked black pepper.
Next, add the zucchini slices using the same method, adding salt and pepper.
Place the onion slices in the same fashion, also adding salt and pepper.
Now add 3 cups of chopped kale and spread evenly.
Pour evenly the jars of Alfredo sauce.
Add shredded Mozzarella cheese and breadcrumbs.
Place on center rack of pre-heated oven and bake for 1 hour, if breadcrumbs are browning too fast tent with aluminum foil.
Remove from oven and set aside.
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.
Serve.

As you can see, this gratin is not your typical run of the mill gratin recipe. I have taken loads of freshly-picked garden kale and zucchini then integrated them with Yukon Gold potatoes, sweet candy onions and one of my favorite cooking standards, garlic. I’ve also added shredded Mozzarella, Artisan Honey White breadcrumbs, and Alfredo sauce. I have made this one before and if you want to take it to the next level adding a homemade Alfredo sauce may just put you and fellow diners into a food coma. Add a dash or two of fresh cracked black pepper and Kosher salt and call it an over the top yummy.