The name Dauphinoise refers to a French recipe for potatoes which are sliced thin, layered in a baking dish and baked au gratin with garlic, butter and cream. This variation includes organic Kale for extra color, taste, and nutritional value. This makes the perfect side for PRIME® Marinated Mediterranean Chicken Breasts.
|5||organic kale leaves|
|1 1/4 cup||whole milk|
|1/4 cup||whole cream|
|1||turn of a pepper mill|
|2 tbsp||grated fresh parmesan cheese|
|2 tbsp||grated fresh Asiago cheese|
Preheat oven to 400 F. Grease a 5" x 7" casserole dish. Wash potatoes and kale, dry. Tear off bite size pieces of kale from each branch, do not use hard stems. Place pieces in a bowl, set aside. Peel and mince garlic. Peel and mince shallot. In a large pot, add butter, garlic, shallot, salt and pepper, saute on low heat. Use wooden spoon to mix. Peel potatoes, use a mandolin and thinly slice, add these slices of potato to pot along with the milk and cream. Cook on medium for 5 minutes. Mix gently. Add 1 Tbsp each of the cheeses, add the kale pieces, turn on low and cook for another 5 minutes. Gently transfer into the grease casserole dish. Sprinkle the last of the cheese all over the top. Cook in oven for 30-35 minutes. Enjoy!
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