Layered Potatoes with Kale
Indulge in the comforting, savory layers of this showstopping Layered Potatoes with Kale casserole. Perfectly thin slices of creamy Russet potatoes are layered with tender, garlicky kale and smothered in a luscious Gruyere cheese and heavy cream sauce infused with hints of nutmeg and fresh thyme. This dish is baked to golden, bubbly perfection, offering a harmonious balance of rich flavors and hearty textures. Ideal as a main dish or a standout side, this recipe is a must-try for holiday gatherings, cozy dinners, or any occasion that calls for a warm, satisfying meal. With just a little prep and one baking dish, you'll create a crowd-pleasing masterpiece sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 cups Kale
- 2 cups Heavy cream
- 1.5 cups Shredded Gruyere cheese
- 3 cloves Garlic
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
Wash, de-stem, and chop the kale into bite-sized pieces. Heat a large skillet over medium heat, add olive oil, and sauté the kale until just wilted, about 3-4 minutes. Set aside.
In a small saucepan, heat the heavy cream with 1 cup of shredded Gruyere cheese, minced garlic, thyme, nutmeg, salt, and pepper. Cook over low heat, stirring frequently, until the cheese is melted and the sauce is smooth. Remove from heat.
Drain the potatoes and pat them dry. Begin layering: Arrange a single layer of potato slices on the bottom of the prepared baking dish, overlapping them slightly.
Spread a portion of the sautéed kale evenly over the potato layer, followed by a drizzle of the cream and cheese sauce.
Repeat the layering process (potatoes, kale, sauce) until all ingredients are used, finishing with a layer of potatoes and a final drizzle of sauce. Sprinkle the remaining 1/2 cup of Gruyere cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Allow the dish to rest for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
