Potato + Greens Gratin
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 russet potato
  • 1 small yellow onion
  • 1 bunch greens (I used half kale, half chard)
  • ½ cup milk of any type
  • 1 teaspoon garlic powder, divided
  • Salt & pepper to taste
  • 1 tablespoon almond meal or breadcrumbs, divided
  • Optional topping: parmesan or nutritional yeast
Instructions
  1. Using a mandolin, slice one russet potato and one small yellow onion very thin.
  2. In the bottom of a greased 13x7 pan, layer slices of potato and onion together so that they overlap and form a base crust. Sprinkle the base layer with salt, pepper, ½ teaspoon garlic powder, and ½ tablespoon of almond meal or breadcrumbs. Sprinkle with parmesan or nutritional yeast if using.
  3. Wash the greens well and rip into small pieces, removing any tough, fibrous stems.
  4. In a pan over high heat, sautee kale and swiss chard - or your greens of choice - with ½ cup non-dairy milk until all the greens are wilted, about 5-7 minutes. Season the greens with a pinch of garlic powder and salt.
  5. Preheat the oven to 400 degrees.
  6. Add the sautéed greens and any extra liquid in an even layer into the baking dish. Layer on top of the greens with the final potato and onion slices, and top again with ½ tablespoon almond meal, salt, pepper, ½ teaspoon garlic powder, and nutritional yeast/parmesan if using.
  7. Cover the gratin with foil and bake the gratin at 400 degrees for 20 minutes. Remove the foil and bake for another 10-15 minutes.
  8. Once done, let it sit out for 15-20 minutes before slicing so that the layers don't fall apart.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/04/21/potato-greens-gratin/