Cabbage, kale, and potato gratin
3/4 lb. starchy potatoes, such as russets or Yukon golds, sliced
1 lb. cabbage, quartered, cored and cut into ribbons
1 lb. kale, stemmed
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2 tbsp. extra virgin olive oil or butter, or 1 tbsp. of each
2 garlic cloves, minced or put through a press
2 tsp. fresh or 1 tsp. crumbled dried thyme
Freshly ground pepper
3/4 cup grated Gruyere cheese
3 large eggs
1 1/2 cups milk
Makes 4 to 6 servings.
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 tbsp. 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 1/2 cup of the cheese. Scrape into the gratin dish.
Beat together the eggs and milk. Add 1/2 tsp. salt, some pepper, and the remaining 1/4 cup of cheese. Stir together and pour over the potato mixture.
Bake for 40 minutes, until nicely browned. Serve hot or warm.
The cabbage and kale can be blanched up to 3 days ahead and kept in a covered bowl in the refrigerator. Reheat leftovers in a microwave or a low oven.