AU GRATIN POTATO RECIPES: Au Gratin Potatoes . . . Cabbage, Kale and Potato Gratin
Au Gratin Potatoes
3 cups sliced cooked potatoes
6 tablespoons butter
3 tablespoons flour
1½ cups milk
½ teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper
1 cup shredded Cheddar cheese
1 cup soft bread crumbs
Place potatoes in a shallow, broiler-proof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of the melted butter to a small bowl and reserve. Add the flour to the remaining 3 tablespoons of butter in the saucepan. Stir to blend well; gradually stir in the milk.
Continue cooking, stirring constantly, until sauce is thick and smooth. Add the thyme, garlic powder, and salt and pepper to taste and continue to stir. Add the cheese and continue stirring until the cheese is melted. Pour the sauce over the potatoes in the baking dish and mix gently.
Place bread crumbs in a bowl and drizzle with the remaining 3 tablespoons of melted butter. Toss to coat. Sprinkle buttered bread crumbs evenly over the potatoes. Bake potatoes au gratin at 400 degrees for about 15 minutes to heat through, then broil until golden brown. Serves 4.
Cabbage, Kale and Potato Gratin
¾ pound starchy potatoes, such as russets or Yukon golds, sliced
1 pound cabbage, quartered, cored and cut into ribbons
1 pound kale, stemmed
2 tablespoons extra virgin olive oil or butter, or 1 tablespoon of each
2 garlic cloves, minced or put through a press
2 teaspoons fresh or 1 teaspoon crumbled dried thyme
Freshly ground pepper
¾ cup grated Gruyere cheese
3 large eggs
1½ cups milk
Heat the oven to 375 degrees. Butter or oil a 3-quart gratin dish.
Steam the potatoes for 5 to 10 minutes, until tender, and set aside.
Bring a large pot of water to a boil, then add 1 tabspoon salt and the cabbage. Boil for 3 minutes, until the cabbage is just tender, and transfer with a spider or slotted spoon to a bowl of cold water. Drain and set aside.
Bring the water back to a boil and add the kale. Cook for about 4 minutes, until tender, and transfer to a bowl of cold water. Drain. Squeeze out water and cut into strips.
Heat the oil in a large, heavy, nonstick skillet over medium heat and add the garlic. Cook for about a minute, just until fragrant and beginning to change color.
Stir in the cabbage, kale and thyme. Cook, stirring, until coated with oil and fragrant. Stir in the potatoes and season the mixture generously with salt and pepper.
Remove from the heat and stir in ½ cup of the cheese. Scrape into the gratin dish.
Beat together the eggs and milk. Add ½ teaspoon salt, some pepper and the remaining ¼ cup of cheese. Stir together and pour over the potato mixture.
Bake for 40 minutes, until nicely browned. Serve hot or warm.
Yield: Serves 4 to 6.