Potato Gratin with Kale Pesto

Kale Pesto Ingredients:

  • Large bunch kale (I used a whole bag from Trader Joes)
  • salt, pepper
  • 1/4 cup parmesan cheese
  • olive oil
  • 2 cloves garlic
  • 1 T toasted pine nuts (or any kind of nut you have on hand)


Tear kale leaves off center rib and add to food processor.  Add salt, pepper,  garlic, cheese, and toasted pecans.  Pour about 1/4 c of olive oil and puree until smooth, adding more olive oil if needed. Season to taste with salt and pepper

Gratin Ingredients:

  • 2 lbs gold potatoes
  • 1/2 cup parmesan or romano cheese
  • 1 1/2 cups heavy whipping cream
  • Kale pesto
  • salt, pepper


Preheat oven to 350 degrees. Peel and wash and dry potatoes.  Slice to desired thinness (about 1/8 inch) with knife or mandoline.  Stir cream into kale.  In a medium baking dish layer potatoes and season just a bit with salt and pepper. Sprinkle layer with cheese and then pour in some of the kale pesto and cream and repeat until potatoes are all stacked.  Pour the last bit of kale pesto and cream and dust a layer of parmesan on top.  Bake at 350 for about an hour or until top is brown and crisp.


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