Hey Everyone! My name is Justin. When I’m not workin hard at Casting Networks (where I assist all the great and wonderful casting directors) I like to hit up casual dining chain restaurants with my “boys.” I’m a very big fan of the Darden Restaurants corporate umbrella of eateries (Olive Garden, Longhorn, Red Lobster and Bahama Breeze. Bahama Breeze being everyone’s favorite!) One thing you should know about me is that I ALWAYS wear a funny hat. And If you see me in public, make sure to order me a round of cheese sticks.
Kale and Potato Gratin
- 3/4 pound of starchy potatoes, such as russets or Yukon gold-sliced
- 1 pound of cabbage, quartered, cored ad cut into ribbons
- 1 pound of kale stemmed
- 2 tablespoons extra virgin olive oil or butter
- 2 garlic cloves (chopped or pressed)
- 2 teaspoons fresh thyme or 1 teaspoon of dried thyme.
- Ground pepper to taste
- 3/4 cup of gruyere cheese-this cheese is expensive so we often just use whatever hard cheese we have lying around. Cheddar, parm, monterey jack or colby are all good options.
- 3 large eggs
- 1 1/2 cups of milk
1) Heat the oven to 375°. Butter or oil a 3 quart dish.
2) Steam or boil the potatoes for 5-10 minutes until tender and set aside.
3) Bring large pot of water to boil and add 1 teaspoon of 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. I often don’t put into cold water-just draining is fine.
4) 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 and cut into strips. I usually cut into strips before boiling.
5) Heat the oil in a large heavy pan over medium heat and add the garlic. Cook for about a minute until fragrant and starting to change color. Stir in the cabbage, kale, and thyme. Cook stirring until coated with oil and fragrant. Stir in potatoes and season with salt and pepper. Remove from heat and stir in 1/4 cup of cheese. Scrape into gratin dish.
6) Beat together the eggs and milk. Add 1/2 teaspoons salt, some pepper, and the remaining 1/4 cup of cheese. Stir together and pour over potato mixtures. Bake for 40 minutes until nicely browned.