Gratin de pommes de terre avec chou kale (ou épinards)

Yesterday for lunch I made a potato and greens casserole. In the freezer I happened to have some finely shredded collard greens that came from Portugal or Spain (I can't remember). I had bought some big potatoes of the Bintje variety, which come mostly from Belgium and are mostly used for frites and for purée.

My first idea was to make purée (mashed potatoes) out of them and use those in a gratin It would be a kind of vegetarian cottage pie. Finally, I realized that mashing the potatoes would be too much of a workout for my pain-ridded, swollen wrist, so I just cut the potatoes into fairly thick slices. I cooked the greens in some olive oil until they were tender. I made a first layer of potato slices, then a layer of greens, and then a second layer of potato slices. I made a top layer of sliced cheese (in this case, Edam cheese from the Netherlands).

Above are some pictures of the result before and after I baked the gratin in a hot oven to melt and brown the cheese. With the au gratin potatoes we enjoyed some poultry sausages (made locally and sold at the Saturday morning market in Saint-Aignan).