Grilled Vegetable & Purple Potato Gratin with Wilted Kale

Recipe courtesy of Chef Shane Moore

Hott Stixx

6 cups thinly sliced purple potatoes
1 zucchini
1 yellow squash
3 roasted tomatoes
¾ cups shredded Parmesan
¾ cup chevre
2 tsp fresh thyme
2 tsp fresh oregano
¾ cup heavy cream

Wilted Kale
bunch fresh kale
½ cup white wine Extra virgin olive oil
1 Tbs butter
1 Tbs minced garlic
Salt and pepper to taste

For the gratin, preheat oven to 400 degrees. Thinly slice zucchini and yellow squash lengthwise, sprinkle with salt and pepper and grill for 2 minutes on each side. Set aside. Slice tomatoes into wedges. Drizzle with olive oil, salt and pepper. Roast in preheated oven for 12 minutes. Reserve some for garnish. Butter a 10x15-inch baking pan. Combine the chopped fresh herbs and set aside. Spread a single layer of potatoes over the bottom of the pan. Drizzle ¼ cup of heavy cream over the potatoes. Add ¼ cup Parmesan, ¼ cup crumbled chevre, and 2 tsp of the fresh herbs to the potatoes. Season with salt and pepper. Spread a single layer of zucchini, yellow squash, roasted tomatoes and purple potatoes. Season with salt and pepper. Add ¼ cup of heavy cream, ¼ cup of Parmesan, ¼ cup chevre, and 2 tsp of herbs to the potatoes and repeat process with the vegetables. Spread the remaining potatoes over the vegetables. Add the remaining ¼ cup of heavy cream, ¼ cup of Parmesan, ¼ cup of chevre and remaining fresh herbs. Cover the pan with aluminum foil and bake for 35 minutes. Take the pan out of the oven and remove the foil. Turn on the broiler and place the gratin in the oven until the cheese is golden brown.

For the wilted kale, heat sauté pan with olive oil. Add kale, stirring occasionally. As kale begins to wilt add garlic then deglaze pan with white wine. Finish with butter and season to taste with salt and pepper. Garnish with roasted tomatoes.