Thinly sliced potatoes baked with kale, artichoke hearts and pesto ricotta

Potatoes layered with kale, artichoke hearts and pesto ricotta.

Potatoes layered with kale, artichoke hearts and pesto ricotta.

It’s that time again, everyone! It’s Saturday storytelling time. As you will no doubt recall, each Saturday we post a found photograph, a vernacular picture, and we write a story about it, and invite everyone else to write one, too. And then, in theory, we all read each others’ stories and offer wise editorial advice. Today’s picture is quite cryptic. There’s no human in this one, no subject, so you can imagine the characters however you’d like. And here it is… Send me your story and I’ll print it here, or send me a link to share, if you have somewhere of your own to post it.
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So, kale and artichoke hearts and tarragon pesto layered with sharp cheddar and thinly slice potatoes. A meal in a dish. I suppose it’s a little like lasagna with potatoes instead of pasta. It was very comforting and warm, but tarragon, artichoke hearts and sharp cheddar added some brightness. If you don’t have tarragon pesto, you can use regular old basil pesto, or you can just add some herbs as you like them to the ricotta.

Here’s Hey Hey by Big BIll Broonzy, my new favorite.

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