Kale and Potato Gratin

Got a beautiful bunch of Scotch kale from our CSA this week, paired it with some potatoes in my pantry, and voila! A creamy, satisfying, yet light gratin. A mandoline will make slicing a cinch and if you're feeling particularly decadent, add some grated Parmesan as you're layering the gratin.


Kale and Potato Gratin 
Adapted from Joy of Cooking by Irma Rombauer
Serves 6-8

Preheat oven to 350°F and butter a 2-qt gratin dish.
Bring a large pot of water to boil.

Prepare:
2 lbs Yukon Gold or Russet potatoes, peeled and sliced into 1/8" thick rounds
1 large yellow onion, cut into 1/8" slices
1 large bunch of kale, stemmed, washed, and leaves coarsely chopped

Boil potatoes for 2 min, scoop out and drain well. In the same water, boil kale leaves for 2 min, pour out into a colander and drain well. When cool enough to handle, squeeze out excess water.

In buttered gratin dish, build up alternating layers of potato, onion, then kale.  Start and end with a potato layer. After each onion layer season with salt and pepper and dot with:
1 tbs butter

Pour over the top:
1 1/2 cups of milk, half and half, or cream

Bake covered at 350°F for 30-45 minutes or until liquid is all absorbed and the edges are golden and crusty. If you find at the end of baking the gratin hasn't browned up enough, you can place it under the broiler for a couple of minutes. Keep an eye on it though. It can go quickly from brown to black!

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