Potato and Kale Gratin

Ingredients

• 2 pounds potatoes, (peeled and cut into 1/2 inch cubes)
• 2 pounds kale, (stem remove, roughly chopped (see notes))
• 1 large onion, (finely diced)
• 1 clove garlic, (finely minced)
• 1/4 cup butter
• 1 tablespoon olive oil
• 4 tablespoons all-purpose flour
• 1 1/4 cups milk
• 2 cups cheddar cheese, (shredded)
• 1/2 cup water
• 1 tablespoon fresh thyme leaves, (plus more for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Preheat oven to 400 degrees. Prepare a casserole dish by greasing with non-stick cooking spray. Set aside.

2. 2

   In a large skillet, add the olive oil, potatoes, onions, salt, and pepper. Over medium-high heat, saute the potatoes until slightly browned.

3. 3

   Add the kale and water. Stir to combine. Continue to cook until the water has evaporated and the kale is wilted. Remove from heat. Transfer potatoes and kale to large glass bowl. Set aside.

4. 4

   Add the butter to the skillet and melt over medium heat.

5. 5

   Add the garlic and stir into the butter. Cook for 1-2 minutes.

6. 6

   Next, sprinkle the flour over the butter mixture. Whisk into the butter and allow the flour to cook for 4-5 minutes. Continuously move the mixture around with your whisk to prevent the flour from burning.

7. 7

   Pour in the milk and whisk into the butter and flour mixture. Continue to whisk until the mixture becomes thick. Remove from heat and stir in the cheese until melted.

8. 8

   Add the potatoes and kale back into the skillet with the sauce. Add the fresh thyme leaves. Stir to combine. Transfer the mixture into the prepared casserole dish.

9. 9

   Bake for 25-30 minutes - until potatoes are fork tender. Remove from oven. Let stand for a few minutes. Garnish and serve.