This is just my new favorite kale recipe - a kale potato casserole. With a good amount of kale mixed with the mashed potatoes and sun-dried tomatoes. It's flavorful, cheesy comfort food, great when you're in need of some extra vitamins! This casserole dish is easy to prepare on the forehand, so you only have to bake the dish when ready to eat.
Today on Carnival Sunday a delicious kale recipe. And a great dish for Carnival because kale makes a good base and that is necessary for a full day of celebration!
A delicious vegetarian casserole, where you don’t even miss the meat. The crunchy and rich cheese layer and the creamy kale potato mash will do the trick. This is an easy recipe to make and always will be a winner.
A comfort food kale recipe
Kale is one of the most nutritious plant foods. And this casserole is a great way to prepare it in a different way (instead of the usual salad). It's a mash made with potatoes and flavored with soy sauce, sun-dried tomatoes, and cheese.
This is put in a casserole dish and sprinkled with grated cheese. And when baked in the oven for just 20 minutes a delicious potato kale gratin is the end result! You'll love it!
🥘 Ingredients
A full list of ingredients can be found at the end of this blog.
- Kale: 1 pound of kale is used. Slice it in thin strips of about ¼ inches (½ cm) thick. Then wash your kale.
- Potatoes: use 2 ½ pounds of baking potatoes. They're the best for preparing a mash. You peel the potatoes and then cut them so they're about the same size (that way they're all done at the same time). Wash them thoroughly.
- Sun-dried tomatoes: for this recipe, I like semi sun-dried tomatoes best because they're moist. But you can use canned sun-dried tomatoes instead.
- Sweet soy sauce: a surprising ingredient that adds a delicious flavor to the mash.
- Cheese: Cheese is used to flavor the mash and to top the casserole so you can gratin it. I prefer Gouda cheese, but you can substitute it with cheddar or Emmentaler.
🔪 How to prepare a kale potato casserole
Step 1 Boil potatoes and kale until they're done. Add 4 inches (10 cm) of water to a pan and add the potatoes and kale. Bring to a boil and cook for 20 minutes until the potatoes are done.
You can check if your potatoes are done by pricking with a fork into the potato. When it slides in smoothly they are ready. Drain the potatoes and kale and put everything back into the pan.
Step 2 Mash the potatoes with kale. With a potato masher mash the potatoes with the kale. Then stir everything through. By this time you can add a lump of butter if you like (the casserole will become more creamy), but it's not necessary.
Step 3 Add the flavoring. Add 3 oz. (75 grams) cheese cubes, sun-dried tomatoes, and sweet soy sauce to the mash and give everything a stir. Because the cheese melt it will blend through the mash.
Step 4 Put the mash in the casserole dish and sprinkle 2 oz. (50 grams) grated cheese on top. Bake that for 20 minutes in the oven so you've got a kale potato gratin. Serve immediately.
Top Tips
- For the cheese you can use Gouda, Gruyere, Emmentaler or Cheddar. Use freshly grated cheese if you can. It tastes better, because it doesn't contain anti caking agents, which can give a slightly powdery feel.
- You can add 2 tablespoons of butter to the mash for a smooth and creamy feeling. (that isn't necessary though). You could also use 1 tablespoon of olive oil if you prefer that.
- If you want to make this dish vegan, substitute the cheese with vegan cheese.
- By mashing the kale-potato mixture use a masher and not an electric mixer. The electric mixer will give a glue texture to the mash (which isn't a delicious feeling).
Why do you want to eat kale?
Kale is among the most nutrient-dense foods on the planet. With lots of vitamins (like Vitamin C and K) and minerals that are good for you. It contains antioxidants.
It can help you lower Cholesterol. But like al things, don't eat only kale. Eat a varied diet for a healthy lifestyle.
- Preparation: You can make the dish in advance the day before. Store it, covered with foil in the refrigerator. Bake it for 30 minutes in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius).
- If you've got some leftovers? Top it with baking paper and then with foil and store it for up to two days in the refrigerator. Bake for 30 minutes in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius), while covered with aluminum foil.
- You can store the dish in the refrigerator for up to two months. Defrost in the refrigerator and bake in the oven at 400 degrees Fahrenheit (200 degrees Celsius), while covered with aluminum foil.
🥘 Other delicious recipes
If you like this kale potato casserole, you might like these recipes:
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Kale potato casserole {gratin}
Pas met de knoppen het aantal personen aan.
Ingredients
- 400 grams kale
- 1200 grams potatoes floury
- 10 sun-dried tomatoes
- 75 grams cheese like Gouda
- 3 tablespoons sweet soy sauce
- 50 grams cheese grated, like Gouda
- salt and pepper to taste
Instructions
- Peel the potatoes and cut the kale finely.
- Bring a pan with about 10 cm water to a boil.
- Cook the kale and potatoes together in the pan with boiling water until done in about 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Meanwhile, cut the cheese into small cubes and the sun-dried tomatoes into strips.
- After cooking the potatoes mash them.
- Add the soy sauce, diced cheese, and dried tomatoes and stir through.
- Put the mixture into the baking dish and sprinkle it with the grated cheese.
- Put the dish in the oven for 15 minutes, until the cheese is melted.
Notes
- For the cheese you can use Gouda, Gruyere, Emmentaler or Cheddar. Use freshly grated cheese if you can. It tastes better, because it doesn't contain anti caking agents, which can give a slightly powdery feel.
- You can add 2 tablespoons of butter to the mash for a smooth and creamy feeling. (that isn't necessary though). You could also use 1 tablespoon of olive oil if you prefer that.
- If you want to make this dish vegan, substitute the cheese with vegan cheese.
- By mashing the kale-potato mixture use a masher and not an electric mixer. The electric mixer will give a glue texture to the mash (which isn't a delicious feeling).
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