Potatoes are not the only ingredient that can be made into a tasty gratin dish. Creamy kale gratin, highlighted in my newest cookbook, "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers," makes for a healthier version of the potluck party classic.

The kale used in my cookbook was specifically sourced from one of the most beloved farmers in the country, David Cleverdon of Kinnikinnick Farm. Located in Caledonia, Illinois just outside of Chicago, Cleverdon comes recommended by respected chefs like Paul Kahan among others in the bustling food city Eataly also calls home. Opened in 1994, Kinnikinnick Farm is now an established, certified organic farm that sells produce directly to Chicago chefs and farmers' market customers.

When creating dishes like this, I first think about what can be eaten raw from farmers like Dave. Then I think about what can be cooked briefly and cooked really well. Kale is one of those versatile vegetables, which is why the Batali family incorporates it into recipes at home so often.

This kale gratin is the best of steakhouse-style creamed spinach with a rich mineral backbone that makes it work even better with big steak and red wine. If you want to jack it up a bit, add some bacon to the onion when you are cooking it for the bechamel. If you want to take it from simple to spectacular, add a top layer of sourdough bread sliced into half-inch pieces for a dipper you can eat with your hands.

Creamy Kale Gratin

Serves 6 to 8.

Kosher salt

6 tablespoons unsalted butter, plus more for the baking dish

1/2 cup chopped Spanish or white onion

2 whole cloves

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