One of my favorite transition dishes is scalloped greens and potatoes—not as rich as regular scalloped potatoes, and much tastier and healthier as well. They are delicious served on their own or as a side. They’ve also been a hit at brunches.
2 large bunches greens (approx 2 to 3 lbs chard, kale, dandelion, endive, etc.) one or any combo
3to 4 large russet or Yukon gold type potatoes (approx 3 lbs)
2 to 3 good sized garlic cloves, chopped
1 small to medium onion, chopped
1 to 2 tbsp chopped fresh herbs (basil, parsley, dill, rosemary, etc. try to match the herb to any meat/fish you may be serving)
¼ cup melted butter
1/8th cup olive oil
3 eggs
¼ cup milk
1 to 2 teaspoons salt, or to taste
½ tsp pepper, or to taste
2 to 3 cups grated firm cheese—a mix is good (cheddar, gruyere, parmesan, etc.)
Seeds to sprinkle over top—sesame, pumpkin, sunflower, etc. (optional)
Preheat oven to 375 degrees.
Wash greens and pat dry. Slice stems into ¼ inch pieces and place in over size mixing bowl (I use an 18 inch SS one). Slice leaves into ½ inch strips and add to stems. Scrub (peeling is optional) potatoes and slice crosswise 1/8th inch thin. Set aside enough slices to cover the top of your gratin, and add the remainder to the greens. Generously grease a shallow 2 to 3 quart baking dish with some of the melted butter or oil. Mix the remaining butter and oil into the potato mixture along with the garlic, onions, herbs, 1 to 2 cups of cheese, and set aside. In a small bowl, beat together eggs, milk, salt and pepper and pour into the potato mixture and toss together (your hands work best for this). Pour this mixture into your baking dish, even out and place the extra potato slices evenly over the top. Cover with foil and bake until potatoes in the center are very tender (about 50 to 60 minutes). Uncover, raise the temperature to 400, sprinkle top with the remaining cheese and seeds if used and bake until the top is golden (about 10 to 15 minutes).
