Building up a kitchen is an investment. Not only is it expensive to buy pots and pans you enjoy cooking with, but grocery bills seem expensive when you drop $80 in one day. I hear this a lot, and see how it could seem more reasonable to just pop a freezer meal into the microwave or cook a box of macaroni and cheese. In college, those were my skills too. Cooking has become much more to me now, because I have invested in the right tools to make it painless and my pantry is well-stocked with spices, dry goods, and exciting extras (like jars of artichoke hearts). When you don’t have to buy every single ingredient to make a recipe, it feels so much easier to cook- perhaps for this recipe below, you just need to pick up a potato, an onion, and some greens.
The Recipe ReDux theme this month is Treasured Cookware- having everyone cook with a piece of cookware passed on to us. While I have not snatched many kitchen items from my mother’s kitchen, when I moved to Denver, Noah surprised me with a welcoming gift of this Le Creuset baking pan seen above. I loved the gesture, as we have shared many great meals now over the past year. Perhaps for you, it’s not investing in a fancy pan that helps make cooking easier, but for me- having pretty dishes makes me want to use them! This gratin is a perfect example of a great use of this pan- I experimented with layered potato, onion, kale, and swiss chard with soy milk, garlic powder, almond meal (or breadcrumbs), and nutritional yeast (that acts like cheese).
Potato & Greens Gratin (makes 4 servings as a side dish, 2 as a main)
- 1 russet potato
- 1 small yellow onion
- 1 bunch greens (I used half kale, half chard)
- 1/2 cup milk of any type
- 1 teaspoon garlic powder, divided
- salt & pepper
- 1 tablespoon almond meal or breadcrumbs, divided
- Optional topping: parmesan or nutritional yeast
Using a mandolin, slice one russet potato and one small yellow onion very thin. In the bottom of a greased 13×7 pan, layer slices of potato and onion together so that they overlap and form a base crust. Sprinkle the base layer with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 tablespoon of almond meal or breadcrumbs. Sprinkle with parmesan or nutritional yeast if using.
Wash the greens well and rip into small pieces, removing any tough, fibrous stems. In a pan over high heat, sautee kale and swiss chard – or your greens of choice – with 1/2 cup non-dairy milk until all the greens are wilted, about 5-7 minutes. Season the greens with a pinch of garlic powder and salt. Preheat the oven to 400 degrees now as well.
Add the sautéed greens and any extra liquid in an even layer into the baking dish. Layer on top of the greens with the final potato and onion slices, and top again with 1/2 tablespoon almond meal, salt, pepper, 1/2 teaspoon garlic powder, and nutritional yeast/parmesan if using.
Cover the gratin with foil and bake the gratin at 400 degrees for 20 minutes. Remove the foil and bake for another 10-15 minutes. Once done, let it sit out for 15-20 minutes before slicing so that the layers don’t fall apart.