Saute in 4 T olive oil and 4 T. butter:
2 small thin sliced onions or 4 shallots
4 cloves garlic
Add large bunch chopped kale and cook covered until wilted; remove.
Slice 8 medium gold or red potatoes as thinly as possible.
Layer potatoes, kale with onions, potatoes, kale with onions and potatoes in 11 by 13 casserole dish. Dot each layer of kale with butter and salt and pepper.
Make a sauce for the top:
Melt 4T butter and whisk in 4 T flour; gradually add 1 1/2 cups milk until thickened. Add 1 cup grated cheese. Pour over layered potatoes and kale in
11 by 13 casserole dish.
Bake one hour at 350. You may wish to add a hint of tarragon to the sauce, and add salt and pepper to the sauce as desired.