Makes 8 servings
1 large bunch (roughly about 1 lb / 453 gr) kale, stems removed and leaves torn into bite size pieces
2 lbs / 900 gr potatoes, very thinly sliced (about ⅛-inch)*
1 cup / 1.8 oz / 50 gr grated Parmesan cheese
1 cup / 240 gr heavy cream (or creme fraiche)
1 teaspoon fine grain salt
½ teaspoon ground black pepper
Pinch of ground nutmeg
2 tablespoons butter, cut into pieces
Preheat oven to 400°F (200°C) and place a rack in the middle.
Bring a large pot of water to a boil. Salt the boiling water, and add the kale. Boil for 2-3 minutes, until wilted. Drain in a colander and allow to cool slightly. Squeeze out excess water and set aside.
In a bowl whisk together cream, salt, pepper and nutmeg. Set aside.
Grease a 9x13 baking dish and place half of the potatoes in an even layer, top with kale, then top kale with half of the Parmesan cheese.
Top with remaining potatoes and sprinkle with the rest of the Parmesan cheese.
Pour cream mixture over potatoes and dot with butter,
Cover baking dish with aluminum foil and bake for 25 minutes.
Remove foil and bake for further 25 minutes, or until the potatoes are tender and the cheese is golden brown.
Allow to sit 15 minutes before serving.