Potato Kale Gratin
Makes 4-6 Servings
- 1 bunch kale, stemmed and torn into bite sized pieces
- 1 1⁄2 lbs Yukon gold potatoes, slice 1⁄8-inch thick
- 1 yellow onion, finely chopped
- 4 cloves garlic, smashed and chopped
- 5 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cups heavy cream
- 2 cups cheese, shredded (we used sharp cheddar, provolone, and Parmesan, but use your favorite!)
- Salt and pepper, to taste
Preheat the oven to 400°F
Wilt kale in a large skillet over medium heat with a little water and 1 Tbsp of the butter, cooking and stirring until bright green and just beginning to be tender. Remove from the skillet and set aside.
In a well seasoned 10-12-inch cast iron skillet, place potato slices in concentric circles, alternating with kale, (much like ratatouille). Set aside.
With the large still over medium heat, melt 1 Tbsp of butter and saute the onion until soft and golden, about 10 minutes. Add garlic, cooking and stirring for another minute.
Add remaining butter and allow to melt. Whisk in flour, continuing to cook and stir for 1 or 2 minutes. Whisk in heavy cream, cooking and whisking until smooth and beginning to thicken. Stir in cheese until melted and smooth. Season to taste with salt and pepper. Pour over potato and kale.
Cover gratin skillet with foil or a tight fitting lid. Bake 30 minutes. Remove foil, and bake an additional 30 minutes, or until well browned and bubbly.