Kalette potato and gruyere gratin

Recipe by: Jordan Theodoros

Serves 8-10

  • 250g Kalettes cut into quarters, reserving 10 -12 to garnish
  • 1.5kg potatoes, sliced
  • 30g dijon mustard
  • 1 brown onion sliced
  • 3 garlic cloves minced
  • 600ml cream
  • 150ml milk
  • 175g gruyere cheese grated
  • 50g grated parmesan
  • ¼ bunch fresh thyme, leaves picked
  • 4 bay leaves
  • ½ tsp grated nutmeg
  • salt and pepper to taste
  • 20g butter

Heat the cream , milk, salt, pepper, nutmeg, bay leaves, garlic and sliced onion together and simmer for a few minutes. Add the Dijon mustard and sliced potatoes and the kalette quarters and simmer for about 10 minutes until the potatoes are tender.

Brush a baking dish with melted butter and pour in the potato and kalette mix. Sprinkle with remaining cheeses and bake in the oven  for about 10minutes, and then add the remaining whole kalettes and nestle them into the potato mix, leaving the heads poking up. Bake until golden and serve hot

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