Kale, bacon and potato gratin

Kale, bacon and potato gratin_61297

Preparation time: 20 minutes
Serves: 4


  • 1 tablespoon of butter
  • 1 small red onion, finely chopped
  • 1 clove of garlic, fry whole with the bacon then remove
  • 6 rashers of smoked streaky bacon, chopped into small pieces
  • 200g Cornish Yarg cheese (or use another local hard cheese) 
  • 2 large potatoes, peeled and thinly sliced
  • Two bunches of Cavolo Nero, chop off the stalks and finely shred the leaves – approx. 200g after chopping
  • Salt & pepper
  • ½ teaspoon of ground nutmeg
  • 300ml Double cream 
  • 100ml of milk


  • Put the butter into a pan, add the onion and cook until soften, then add the crushed garlic and cook for a few minutes. Pop the cooked onion and garlic into a bowl and the fry the bacon until crispy
  • Cook the thinly sliced potatoes in a pan of boiling water for about 10 mins, drain and put to one side.
  • Drain the potatoes and put half into an ovenproof dish. Put half of the Cavolo Nero, bacon and onions on top.
  • Put the milk, cream, nutmeg, salt and pepper into a jug, mix with a fork.
  • Pour half of the liquid over the potatoes and Cavolo Nero.
  • Add the remaining potatoes, Cavolo Nero and bacon mixture and mix a little to combine. Pour over the rest of the liquid.
  • Spread the grated cheese over the top and pop into the preheated oven (170 degrees) for about an hour. I put mine under the grill for the last five mins to make it bubbly on top.

    Miranda Gore Browne is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can both published by EburyPress.

Related categories: Cheese Recipes Vegetables

Last edited: 25 February 2019 at 14:22

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