1pound potatoes, peeled and sliced thinly or shaved on a mandoline
6 garlic cloves, peeled and sliced
A few springs fresh thyme, leaves removed
2 cups whole milk
2 bunches hardy greens like Kale or Spigariello, destemmed and chopped into 1 inch thick ribbons
A side of salmon
Bunch parsley or chervil, leaves removed and roughly chopped
One lemon, juiced
Salt and pepper
Preheat oven to 350° F. In a big sauté pan, heat a few glugs of olive oil. When the oil is hot, add the garlic and cook for a couple of minutes. When the garlic starts to turn golden brown, add the kale and thyme and turn the heat down to medium. Stir the kale and garlic a few times with tongs until the greens are coated evenly and have wilted a bit. Remove from heat and set aside.
Lightly coat the bottom and sides of a deep baking dish (about 6" x 8") or cast iron pan with olive oil. To start the gratin, arrange a layer of overlapping potato slices along the entire bottom of the dish, using up about half of the potatoes. Then carefully add the kale on top of the potatoes, using a rubber spatula to pat down the kale into an even layer. Season with a few pinches of salt and a few grinds of fresh black pepper. Then pour the milk evenly all over the greens. Top the kale with another layer of overlapping potato slices and finish with a layer of freshly grated parmigiano and a good drizzle of olive oil. Place in the oven and cook for about 35 minutes, until the potatoes on top are golden brown (and delicious looking).
While the gratin cooks, prepare a shallow baking dish for the salmon by lining it with parchment paper. Place the salmon on top of the parchment and drizzle with olive oil. When the gratin comes out of the oven, turn the heat down to 325° F and season the salmon with salt and freshly ground black pepper before placing it in the oven. Bake the salmon for about 25 minutes, until the flesh is just opaque and flakey. Garnish fish with a few squeezes of lemon and a handful of fresh fine herbs!