Deborah Madison

Potato and Kale Gratin

Preparation info
  • Makes

    4 to 6

    modest servings
    • Difficulty

      Easy

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

Bands of dark green kale and yellow-fleshed potatoes are melded with cream and baked until golden and glossy. This is a frankly rich treatment of humble foods and very good. Because of the richness, it makes sense to include this gratin among a number of other dishes in a meal. It’s easy to multiply it to feed a crowd.

Ingredients

  • 1 pound russet or yellow Finnish potatoes
  • salt
  • 1 large bunch of kale

Method

Scrub the potatoes, leave their skins on if they look firm and fresh, and slice them into rounds about ¼ inch thick. Bring a large pot of water to a boil and add salt to taste and the potatoes. Boil for 5 minutes, then scoop them out and set them aside, reserving the water. Cut the kale leaves away fro