There’s a new romance in town: potatoes and kale. And like the best romances, their combination brings out the very best in both. This recipe results in tender, sweet kale and lovely browned potatoes and cheese – all in a creamy sauce. A lot like scalloped potatoes, but SO much better!
- 10-12 small red potatoes (could also use Yukon Gold or similar, waxy potato)
- 6 large kale leaves
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 cup bread crumbs (i made my own with Ezekiel low sodium bread)
- 2 tbsp fresh minced basil (could also use sage, thyme, etc)
- 1 1/4 cups unsweetened, vegan creamer or cream (I used MimicCreame)
- 1/4 – 1/2 cup vegan cheese (I used Daiya mozzarella)
Preparation: Slice potatoes into 1/4 inch slices and put aside.
Remove any hard stems/veins from kale and slice into 6-inch strips). Put kale strips, olive oil and salt into a bowl together. Using your hands, vigorously massage the salt and oil into the kale (this results in more tender kale). Add bread crumbs, black pepper, minced garlic and minced herbs to the kale and mix well (again, I used my already oily hands), ensuring oil and herbs are evenly coating everything.
Preheat oven to 350 degrees. In a medium-sized baking dish (I used a deep, 9-inch round), place a layer of potatoes on the bottom. Add a layer of the kale mixture. Continue to layer ingredients, ending with potatoes on the top. I had three layers of potatoes and 2 layers of kale/bread crumbs.
Once everything is layered, pour milk over the entire casserole (it will come up about 1/2 way in the dish). Bake for approximately 1 hour, or until potatoes are tender and the potatoes on top begin to brown. Sprinkle cheese on top and bake for an additional 15 minutes.