My hubby did something he doesn’t do often, and clipped a recipe out of the newspaper and asked me to make it. Well, with a request like that, how could I resist?
I simplified this recipe a bit from the one in the paper. It said to parboil the sliced potatoes after slicing them. I’m all about saving time, not worrying about every batch I make coming out perfectly…if you need uniform scalloped potatoes, then by all means, feel free to parboil them. Also, a lot of scallop potato recipes tell you to peel the potatoes, but because the healthiest part of the potato is the skin, we eat them, so I don’t peel them. The original recipe also called for herbes de Provence – and since I do not have that herb mixture in my cupboard, I threw together my own variation of herbs that would go with the leek and kale flavors. The hubby really liked this recipe, though he said he likes my ham one best. I will post that the next time I make it, I promise. 🙂
- 2.5 lb russet baking potatoes
- 1 bunch kale
- 1 cup water
- ¼ cup butter
- 2 cups sliced leek (1 large stalk)
- 1 bunch flat-leave parsley – chopped
- 1 large clove garlic minced
- ¼ cup all-purpose flour
- 3.5 cup lukewarm milk
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp dill
- ½ tsp fresh ground pepper
- salt to taste
- 5 oz sharp cheddar cheese
- ¼ cup (or more) grated parmesan
- green onions, thinly sliced
Wash and slice potatoes less than ¼” thick. I used my OXO slicer on the middle setting. The thinner the slices, the less cooking time.
- Rinse slices well under running water to remove starch. I slice it right into a big mixing bowl then rinse twice. I left them sitting in the sink in cold water while I made the sauce…
- To trim the kale, cut the stem out of the leaves (discard stem) and chop leaves into ½” pieces.
- In a pot or large fry pan, boil the 1 cup water and throw in the trimmed kale and cook until wilted. Pour into a strainer and let sit in sink until ready to use.
- Peel the leaves off the leek and wash thoroughly because there’s always a lot of gritty stuff toward the base. Slice up all the white and the lighter of the green part.
In the same fry pan, melt the butter and throw in the leek and garlic, cooking and stirring until the leek is tender but not browned.
- To the butter/leek mixture add ½ cup of the milk and the flour. Stir until very thick.
- Slowly add and stir in the rest of the milk. While this is simmering add all the seasoning. Stir well and add in the chopped parsley.
- Prepare a 9x13x2 baking pan with cooking spray or rubbed thoroughly with butter.
- Layer ½ the sliced potatoes on the bottom.
- Spoon ½ the leek mixture over the potatoes.
- Squeeze the excess water out of the kale and spread evenly over the potatoes.
- Sprinkle ½ the shredded cheese over the kale.
- Layer the rest of the potatoes on top of the kale.
- Pour the rest of the leek mixture over the potatoes.
- Sprinkle the rest of the cheese on top.
- Cover and bake 1.5 hours until it’s very bubbly.
- Remove lid and sprinkle with parmesan. Cook uncovered for 20-30 min more.
- Remove from oven and let cool 10 minutes or so. Sprinkle with green onions for garnish.
(Variation of a recipe found in the April 28, 2014 edition of The Province)