I'll make pesto out of anything green, basil, broccoli, asparagus, swiss chard, and kale. I love the texture and I love how I can pulverize some rough greens into a smooth paste and incorporate it into anything, like a potato gratin. Some local, yukon gold potatoes came in our farm box this week and I wanted to make a dish that would really pay homage to those starchy rounds. I was also thrilled to use my new mandoline. How I have survived this long without one I have no idea....I think I was just terrified of them. With good reason, of course, I mean, with bare hands those things are death. I also bought an incredibly cheap one as I've heard the fancier blades are scary. So back to this gratin. Slice some potatoes up, skin on, layer them in a baking dish with some kale pesto mixed with cream, a little salt, a little pepper, some parmesan cheese, and bake. This is a decadent side, I'm not going to lie. I didn't want it too come out to dry, so I had a heavy had with the cream, but you could easily use milk, and hold back. I served this with some grilled salmon, and not the creamy farm raised stuff I often love, but some fishy wild sock eye, and it was a nice contrast. My husband and I agreed that a grilled steak would pair perfect with this. BLT, take note.
Kale pesto
large bunch kale (I used some lacinato)
salt, pepper
olive oil
2 cloves garlic
1 T toasted pecans
Tear kale leaves off center rib and toss into a food processor or Vitamix. Salt, pepper, add garlic and toasted pecans. Pour about 1/4 c of olive oil and puree until smooth, or chunky, really, whatever you prefer, adding more olive oil if needed.
Gratin
6 medium yukon gold potatoes (1.5 - 2 lbs)
~ 1/4 c parmesan cheese
1 1/2 c cream, half and half or milk
kale pesto (about 1/2 cup or all that was made)
salt, pepper
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, and sprinkle some cheese, 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 for that chewy top (that's kind of the best part). Bake at 350 for about an hour or until top is brown and crisp. Let the dish rest in the warm oven for about an hour.
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