This Potato, Kale and Pumpkin Gratin Recipe was a winner at the Blazing Salads’ deli, and the recipe was requested many times. A delicious way to eat kale and pumpkin, and a quirky twist on a classic gratin recipe.
– 2 potatoes (450g), eg. Rooster, Maris Piper
– 2 cloves garlic
– Sea salt
– 500g pumpkin
– 3 sprigs fresh thyme
– 120g kale
– 2 sprigs fresh sage (about 8 leaves)
– 125ml fresh cream
– 125mls whole milk
– 90g vegetarian cheddar cheese
– 45g vegetarian Parmesan cheese (or other hard cheese)
1. Preheat oven to Gas 6, 200C, 400F.
2. Wash the potatoes and leaving the skin on, thinly slice using a food processor, mandolin or sharp knife.
3. Place ⅔ into an oven proof dish, approx.; 25cm x 17cm. Finely chop the garlic and sprinkle over the sliced potato. Lightly season with sea salt.
4. Wash the pumpkin and remove the seeds. Leaving the skin on, thinly slice and layer ½ on top of the potato and garlic.
5. Remove the leaves from the tough thyme sprigs and sprinkle on top of the pumpkin. Layer the remaining sliced potato on top and lightly season with sea salt.
6. Remove the tough stem from the kale, wash and tear into bite size pieces. Layer on top of the potato. Layer the remaining sliced pumpkin on top of the kale, lightly season with sea salt.
7. Mix the milk and cream together and pour over the vegetables.
8. Cover with tinfoil and place in the centre of the pre-heated oven for 50 minutes. After the 50 minutes, remove from the oven. Take off the tinfoil cover.
9. Sprinkle on the grated vegetarian cheddar cheese, and sprinkle on the finely grated vegetarian parmesan cheese.
10. Place it back in the oven for a further 10 minutes to melt the cheese.
- This dish can be prepared in advance. Bake for the 50 minutes. Cool and refrigerate. Before serving the gratin, sprinkle the cheeses on top, place in a preheated oven for 30 minutes until heated through.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
They are from a family who are passionate about wholefoods. Their parents opened ‘The Golden Dawn’ a macrobiotic wholefoods centre in Dublin in the 1970’s. Following on from that in 1982 Blazing Salads Restaurant was opened . As revolutionary as it was at the time, this kind of cooking has become part and parcel of what it is to eat well today. With over 3 decades of preparing and cooking great food, winning awards for their innovation, publishing 2 very successful cookbooks Lorraine and Pamela are known to be the frontrunners in vegan/wholefoods in Ireland .
Their brother Joe has gone on to open the award winning Riot Rye Bakehouse and Bread School in Cloughjordan Co Tipperary. www.riotrye.ie He is also a founding member of Real Bread Ireland.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com