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Adapted from "Epicurious"
Arrange a rack in the center of the oven and preheat to 350ºF. Arrange bread slices on a rimmed baking sheet and bake, flipping once halfway through, until dry and lightly toasted, 15–20 minutes. Let cool. Transfer to a resealable plastic bag and break into irregular, 1/2"–1" pieces. Transfer to a medium bowl, set aside.
Mix Gruyère and Parmesan in a medium bowl. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in the bottom of a baking dish. Sprinkle with one-quarter of thyme, salt and pepper. Top with 2 cups kale and one-quarter of cheese mixture. Repeat 2 more times. Shingle remaining potatoes over cheese; top salt and pepper, and remaining thyme. Reserve remaining kale and cheese. Stir cream, garlic, salt and pepper in a liquid measuring cup. Pour evenly over potatoes.
Bake gratin 40 minutes. Cover with foil and continue to bake until the cream is bubbling and thick and potatoes are tender when pierced with a paring knife, 35–45 minutes more. Toss reserved croutons with 2 tablespoons oil in a medium bowl. Toss remaining kale with the remaining tablespoon of oil. Top gratin with kale, remaining cheese, then croutons, allowing kale pieces to peek through. Bake gratin until croutons are golden brown and exposed kale edges are well-crisped, about 15 minutes more. Let cool at least 10 minutes before serving.
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