1 lb potatoes, redskin, Yukon gold, russet, sliced 1/4-inch thick
1 tbsp oil
1 large bunch kale
butter or oil
1 c cream
salt and pepper
1/3 c grated Parmesan
Bring a large pot of water to a boil and add a tablespoon of salt. Add potatoes, return to a boil. Lower heat and cook for 5 minutes. Drain and set aside.
Remove stems from kale and cut into 1 inch ribbons. In large sauté or frying pan, heat oil over medium heat. Add kale and cook and stir until it loses crispness, about 5 minutes.
Butter or oil a 7 x 11 inch gratin dish or an 8-9 inch pie pan or casserole. Arrange half of potatoes evenly in pan; season with salt and pepper. Cover with kale. Layer rest of potatoes, overlapping like shingles, around the outside edge of the pan only. Pour cream over top and season with pepper. Sprinkle with Parmesan and bake at 425 degrees until heated through and golden brown, about 25-30 minutes.