Recipe: Kale and Potato Gratin

KALE AND POTATO GRATIN

1 large bunch kale (about 1 pound), washed well and sliced end deribbed
4 medium Yukon Gold or all-purpose potatoes (about 1 1/4 pounds)
2 small onions
2 tablespoons butter, cut into pieces
1 teaspoon minced tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk (or half-and-half cream)

Preheat oven to 350 degrees F. Butter a 2-quart shallow baking dish.

Steam kale until almost tender, 8 to 10 minutes.

Meanwhile, peel and cut potatoes and onions into 1/8-inch-thick rounds.

Drain kale and let stand until cool enough to handle. Press out excess water and coarsely chop.

Build up alternating layers of potatoes, onions and kale (two layers each) in baking dish, beginning and ending with potatoes and dotting each onion layer with butter, minced tarragon, salt and pepper. 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.

Makes 6 servings
Source: Joy of Cooking