Kale and Potato Gratin

With Thanksgiving approaching I wanted to say a big THANK YOU to everyone who voted for me in the MobileSkillet App contest. This is the company that held a recipe/foodphoto contest and the winner will get an App created for the idea. I was a semi-finalist and then became a finalist with 9 other possible winners!! Last step: I had to submit four essays. Handed them in this morning, hours before the deadline. Sound familiar to anyone? Please root for me! They let us know in December And thanks again. Here’s the finalist recipe and photo: Kale and Potato Gratin 6 servings   INGREDIENTS 4 medium Yukon Gold potatoes 1 large bunch kale  4 tablespoons butter  2 tablespoons all-purpose flour 1-¾ cups low-fat milk Salt Black pepper ⅛ teaspoon nutmeg 4 ounces Swiss cheese 2 slices homestyle white bread 1½ ounces Parmesan cheese DIRECTIONS 1. Preheat the oven to 400° F. 2. Butter an 8 X 8-inch baking dish or cake pan. 3. Peel the potatoes and cut them into quarters. Place them in a saucepan and cover them with water. Bring to a boil over high heat, turn the heat down to a simmer and cook for 12-15 minutes or until the potatoes are tender. Let the potatoes cool and cut them into slices. 4. Place half the potato slices on the bottom of the baking dish. 5. While the potatoes are cooking, wash the kale and remove the thick stems from the bottom. Chop the leaves and thin stems coarsely. 6. Bring a large saucepan of water to a boil. Immerse the kale and cook for 7-8 minutes or until soft. Drain and squeeze out as much water as possible. Chop the kale into smaller pieces and set it aside. 7. Melt 2 tablespoons of the butter in a saucepan over medium heat. When the butter has melted and looks foamy, add the flour and cook, stirring with a wooden spoon, for about one minute. Gradually add the milk and stir until the sauce is smooth and thick, about 2 minutes. Season to taste with salt, freshly ground black pepper and the nutmeg. 8. Grate the Swiss cheese and add it to the pan. Stir to blend it in. 9. Stir in the kale. Spoon half the mixture over the potatoes in the baking dish. Repeat with remaining potatoes and kale mixture. 10. Grate the bread to make fresh breadcrumbs. Place them in a bowl. 11. Melt the remaining 2 tablespoons butter and mix it into the breadcrumbs. Sprinkle the breadcrumbs over the kale. 12. Grate the Parmesan cheese and sprinkle it over the bread crumbs. Bake for 22-25 minutes or until hot and bubbly. Happy Thanksgiving everyone

With Thanksgiving approaching I wanted to say a big THANK YOU to everyone who voted for me in the MobileSkillet App contest. This is the company that held a recipe/foodphoto contest and the winner will get an App created for the idea.

I was a semi-finalist and then became a finalist with 9 other possible winners!!

Last step: I had to submit four essays. Handed them in this morning, hours before the deadline. Sound familiar to anyone?

Please root for me! They let us know in December

And thanks again.

Here’s the finalist recipe and photo:

Kale and Potato Gratin

6 servings
 

INGREDIENTS

4 medium Yukon Gold potatoes

1 large bunch kale 

4 tablespoons butter 

2 tablespoons all-purpose flour

1-¾ cups low-fat milk

Salt

Black pepper

⅛ teaspoon nutmeg

4 ounces Swiss cheese

2 slices homestyle white bread

1½ ounces Parmesan cheese

DIRECTIONS

1. Preheat the oven to 400° F.

2. Butter an 8 X 8-inch baking dish or cake pan.

3. Peel the potatoes and cut them into quarters. Place them in a saucepan and cover them with water. Bring to a boil over high heat, turn the heat down to a simmer and cook for 12-15 minutes or until the potatoes are tender. Let the potatoes cool and cut them into slices.

4. Place half the potato slices on the bottom of the baking dish.

5. While the potatoes are cooking, wash the kale and remove the thick stems from the bottom. Chop the leaves and thin stems coarsely.

6. Bring a large saucepan of water to a boil. Immerse the kale and cook for 7-8 minutes or until soft. Drain and squeeze out as much water as possible. Chop the kale into smaller pieces and set it aside.

7. Melt 2 tablespoons of the butter in a saucepan over medium heat. When the butter has melted and looks foamy, add the flour and cook, stirring with a wooden spoon, for about one minute. Gradually add the milk and stir until the sauce is smooth and thick, about 2 minutes. Season to taste with salt, freshly ground black pepper and the nutmeg.

8. Grate the Swiss cheese and add it to the pan. Stir to blend it in.

9. Stir in the kale. Spoon half the mixture over the potatoes in the baking dish. Repeat with remaining potatoes and kale mixture.

10. Grate the bread to make fresh breadcrumbs. Place them in a bowl.

11. Melt the remaining 2 tablespoons butter and mix it into the breadcrumbs. Sprinkle the breadcrumbs over the kale.

12. Grate the Parmesan cheese and sprinkle it over the bread crumbs. Bake for 22-25 minutes or until hot and bubbly.

Happy Thanksgiving everyone