Northwest Gratin

This simple gratin will be a wonderful addition for your holiday meal. It is a favorite of my family and we have made it for many years. It’s very easy to make, but does require about an hour baking time, so have it ready to go in the oven as soon as you take out your bird. This recipe doesn’t have to be very precise – just layer things until the pan is full, leaving a little room at the top for the kale. I got this recipe at New Seasons Market.

Northwest Gratin

Northwest Gratin
8-10 servings

1 large garnet or jewel sweet potato, sliced ¼” thick
3 medium red potatoes, sliced ¼” thick
1 onion, sliced
1c. grated gruyere (approximate)
Salt & pepper
1c. heavy cream (or more)
1 bunch curly kale, ribs removed and torn into pieces
½c. Crumbled blue cheese (or more)

In a 9×12 baking dish, place a layer of sweet potato. Season with salt and pepper, and top with some of the onion and some of the gruyere. Drizzle a bit of the cream over top. Repeat with a layer of red potatoes. Continue layering until baking dish is not quite full. Top with kale and drizzle the last of the cream. Cover with foil and bake at 350° until the potatoes are just tender, about 45 minutes. Remove foil and sprinkle blue cheese over the top. Return to the oven for another 15 minutes until kale gets a bit crispy and cheese melts.

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