So -- much to my surprise our garden is doing well this year.
Considering that much of Wisconsin is in a state of extreme drought,
our little spot of paradise in the upper northern section seems to be
getting all the rain that everyone else wants. Which means that all the
rain barrels Leo and I created this spring to hoard the rain water (we
now have about 1000 gallons saved!) has not been needed .... yet. I
anticipate that August will empty our containers without any trouble at
all. Anyway - back to my point.
I have an
overabundance of certain veggies (Kale and Zucchini specifically), so I
decided to take a look at my stash of recipes to find something tasty. I
made a Kale and Potato Au gratin that turned out so great I thought I'd
share. After all -
artsy people do have to eat now don't they.
1 large bunch of kale (about 1 pound) washed, remove leaves from stalks and tear or cut into pieces.
1 small onion - diced
2 tablespoons olive oil
1 tablespoon butter
3 large potatoes, peeled and sliced into ¼ inch thick slices
2 tablespoons butter (sliced into pats)
1 tsp garlic powder
1 tsp salt
½ tsp pepper
1/2 cup shredded cheese (Colby-jack or cheddar)
2 tablespoons flour
2 tablespoons of butter
3/4 cup milk
Preheat oven to 350 degrees. Oil or grease a 2-quart baking dish.
In a saute pan, heat olive oil and butter. Saute onion until soft. Add Kale to pan and cook until wilted, stirring
occasionally. Let cool.
In same pan, melt 2 tablespoons of butter over medium
heat. Stir in flour until smooth. Slowly add
milk, stirring constantly. Once milk
starts to thicken, add salt, garlic powder and pepper, stirring
constantly. Add shredded cheese and stir
until cheese has melted. Set aside.
Layer potatoes and kale mixture in baking dish, making sure
you start and end with the potatoes.
Place pats of butter on each kale layer.
Once layers are complete.
Pour sauce mixture over entire dish.
Cover and bake at least 45 minutes or until potatoes are
done.
~ Dani
