Potato, Kale, and Sausage Gratin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: American with a French accent
Serves: 4
Ingredients
  • 1-2 teaspoons salt
  • 1 pound Yukon Gold potatoes, peeled and sliced into ¼-inch thick rounds
  • 2 Field Roast Smoked Apple Sage Sausages (half the package)
  • 2 tablespoons chardonnay garlic grapeseed oil (or 2 tablespoons of extra virgin olive oil and 2 cloves of minced garlic)
  • 6–8 ounces baby kale, washed well and sliced into very thin ribbons
  • Unsalted butter or canola oil
  • Sea salt and freshly ground black pepper
  • 1¼ cups cream
  • 4 ounces fresh goat cheese
  • 2–3 tablespoons whole wheat panko
Instructions
  1. Bring a large pot to boil about half-filled with water, and add the salt. Put the sliced potatoes in a deep steamer insert and submerge them in the boiling water. Cover the pot and let the potatoes cook for about 8-10 minutes. The potatoes should yield slightly when pierced with a knife, but shouldn't be fully cooked. If they are too soft, they will fall apart in the gratin and not hold their shape.
  2. Preheat the oven to 350°F. While the oven is heating, remove the casing on the sausages. Split them lengthwise and cut into ½-inch pieces or just save time and crumble them with your hands.
  3. Take the steamer insert out of the boiling water and put the potatoes in a colander to cool. Don't throw away that cooking liquid. Put the potato broth in clean mason jars and make some delicious soup tomorrow.
  4. Heat a large skillet, and add the oil. If you’re using the minced garlic, go ahead and sauté that for 30-45 seconds, but don’t let it brown. Add the kale, and sauté for about 5 minutes, until the kale is nicely wilted and glistening with the garlic oil. Season with freshly ground pepper and sea salt.
  5. Lightly oil or butter a gratin dish, and then layer the kale, potato, and sausage in alternating bands. Sprinkle each band with a little sea salt and freshly ground black pepper. Pour the cream over the top. Cover tightly with non-stick foil and cook for 30 minutes. Remove the foil and take it out of the oven for a minute. Sprinkle with crumbled goat cheese and panko, and pop back into the oven (uncovered) to cook for another 15–20 minutes. The potatoes need to be fully cooked and the liquid should be completely absorbed.
Recipe by Fool a Carnivore at https://foolacarnivore.com/waste-not-want-not/