• Liz Talley - Urban Graze

Creamy Potato Kale Casserole


Creamy and yummy!

2 c. thin, round slices unpeeled red, white or Yukon Gold potatoes

Salt and pepper

3 oz. crumbled feta cheese

3/4 c. heavy cream

1/4 c. chopped spring onions, leeks (white and green parts), or other mild onion

1 c. loosely packed chopped kale leaves, ribs removed

1/4 c. packed chopped parsley or carrot tops, optional

1/4 c. grated parmesan

Preheat oven to 375.

Spread half of the potatoes into a greased 8x8 baking dish, overlapping as needed.

Season with salt and pepper. Scatter half of the feta crumbles over the potatoes, then pour 1/2 the cream evenly on top. Sprinkle with 1/2 the onions, parsley & kale. Repeat.

Sprinkle parmesan evenly over the top and cover loosely with foil —you want a little steam to be able to escape. Bake for 30 minutes.

Remove foil and bake another 10 minutes or so, until the parmesan is golden brown and most of the cream is absorbed —shouldn’t pool in the corner when you tilt dish.

Allow to sit for 5 minutes before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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