My CSA share this week included another bountiful assortment! I got most excited about the gorgeous golden potatoes and the enormous bunch of mustard greens. I love to make gratins because there is such a variety of options. You can make them as creamy or dry as you want and you can serve them as a side or a vegetarian main.
I used white cheddar but use any creamy melting cheese you like. I also used fresh thyme which goes perfectly with this dish.
Mustard Greens Gratin
Serves 4 as a main or 6 as a side.
1/2 bunch yukon gold potatoes, sliced as thinly as possible
1/2 bunch mustard greens, leaves roughly chopped
2 cloves garlic, minced
1/2 cup heavy cream
1 cup shredded cheddar
1/4 yellow onion, medium diced
a few sprigs thyme
Preheat oven to 370 degrees.
In an oiled 9 inch casserole, layer slices of the potato with as little overlap as possible but covering the entire dish. Sprinkle a bit of the garlic, onion, then mustard greens, and then cheese. Drizzle a bit of the cream and salt to taste (go easy on the salt as the cheese will add salt as well).
Repeat until you have used all the ingredients, ending with cheese and the sprigs of thyme on top for presentation.
Place in the oven and cook uncovered for 30 - 45 minutes. Test the tenderness of the potatoes with a sharp knife. Cooking time will depend on the thickness of your potato slices.
Serve immediately. Keeps in the fridge and is even better the second day!