Ingredients
2 lb. russet potatoes, thinly sliced
3 tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 cloves garlic, minced
1 onion, chopped
1 c. chopped kale, cleaned and veins removed
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
2 tbsp. butter
1/2 c. heavy cream
1 c. low-sodium chicken stock
1 lb. Shredded chicken
2 c. shredded Cheddar
1/2 c. panko bread crumbs
1/2 c. freshly grated Parmesan, plus more for garnish
1/4 c. chopped parsley
Preparation
Step 1Preheat oven to 425°. Wash and dry potatoes, then attach a slicing blade to a food processor and set thickness to 1/8", or use a mandoline. (Thickness of potato can affect cooking time.) Trim ends of potato and slice, without removing peel, then set aside in a large mixing bowl.Step 2In a large skillet over medium heat, add 1 tablespoon olive oil and cook garlic, onion and kale for about 2 minutes. Season with salt and pepper, then sprinkle flour all over and whisk with butter until flour is absorbed. Add cream and chicken stock; bring to a boil and simmer for 1 minute, then mix in chicken and cheddar. Add mixture to potatoes and combine carefully without breaking the potato slices.Step 3In a small mixing bowl toss together bread crumbs and Parmesan with remaining 2 tablespoons olive oil. Spread the chicken and potato mixture evenly on a rimmed sheet pan. Top with bread crumb mixture and drizzle with olive oil. Bake for 20 minutes and finish under the broiler until golden brown, about 1 minute.Step 4Garnish with Parmesan and parsley. Serve immediately.
