Kale and Potato Gratin
January 23, 2008
from “Joy of Cooking” (Simon and Schuster, 2006).
1 large bunch kale (about 1 pound), washed well, sliced and deribbed. (The center rib of kale is not really eatable.)
4 medium Yukon Gold (or other all purpose potatoes [about 1.25 pounds])
2 small onions
2 Tablespoons butter, cut into pieces
1 teaspoon minced tarragon (go ahead and use dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk or half and half cream
Preheat oven to 350 degrees. Butter a 2 quart shallow baking dish.
Steam kale (or gently saute) until almost tender, 8-10 minutes.
Meanwhile, peel and cut potatoes (I leave the skins on myself), and onions into 1/8-inch thick rounds. Drain kale (if steamed) and let stand until cool enough to handle. Press out excess water and coarsely chop. Build up alternating layers of potatoes, onions and kale (2 layers each) in baking dish, beginning and ending with potatoes and dotting each onion layer with butter, mincer tarragon, salt and peper. Pour milk or half and half over the top.
Cover and bake in preheated oven until potatoes are tender and almost all liquid is absorbed, 30 to 45 minutes. Place under broiler, if desired, to brown the top.
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