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Klump served in a casserole dish


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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 as a side

Try this German-inspired dish, packed with potatoes, bacon, pears and kale. It's a great way to get through leftovers – swap the bacon for ham if preferred

  • Gluten-free
Nutrition: Per serving


  • 1kg floury potatoes (we like Desirée)
  • 75g butter
  • 150g bacon lardons (smoked or unsmoked)
  • 1 large onion
  • 2 ripe pears , cored and chopped into chunks
  • 400g kale (or 250g ready-sliced kale)
  • handful grated cheddar (optional)


  • STEP 1

    Halve the potatoes and cook them in boiling lightly salted water until tender, then drain and leave until cool enough to touch. Meanwhile, melt 15g of the butter in a saucepan. Add the bacon and sizzle until golden. Remove with a slotted spoon, then add the onion and pears. Cook until pale golden, then tip the bacon back into the saucepan.

  • STEP 2

    Remove the kale leaves from their coarse ribs and blanch the leaves for 2 mins in boiling water. Drain and rinse in cold water. Chop the leaves and add to the bacon and onions. Pour in 2 tbsp water and some pepper, cover the pan and cook for about 15 mins, making sure the pan doesn’t become dry. Heat oven to 200C/180C fan/gas 6.

  • STEP 3

    Peel the potatoes and put them back in the pan in which they were cooked. Add the remaining butter and seasoning, then mash together.

  • STEP 4

    If the bacon mixture is too ‘wet’, then remove the lid, turn up the heat and boil off the excess moisture. Put the kale and bacon mixture into a gratin dish and spread the mash on top. Sprinkle over the cheese, if using, then bake in the oven for about 20 mins, or until the top is golden – you can crisp it up under the grill for 5 mins if you need to. Leave to rest for a few minutes before serving.

Recipe from Good Food magazine, December 2017


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