Mixed Potato & Kale Au Gratin

I'm in the mood for something cheesy. Are you in? 

Let's do layers. 

Taters first. 

We're gonna combine red potatoes with sweet potatoes, because we like a little sweetness and some extra nutrients. 

Also, we're not peeling the red potatoes because it's "rustic." (This is also how I justify my hairstyle most days….) 

Then kale, the king…er queen of vegetables. Yes, it's trendy, but it's so good for you. 

Also, we're salting and peppering each level as we go, for flavor. 

Then, CHEESE. Big pieces of Gruyere and Parmesan. Because we can. 

More taters. 

Perfection=overrated. Just pile em' on. 

Then, the really good stuff. 

Creamy bechamel sauce and more CHEESE.

Yessss. My life is complete. 

We're baking it for 50 minutes or so until our layers have morphed into bubbling cheesy perfection.

Try to restrain yourself while the smell pervades your kitchen. 

BEAUTY!  I think you need a close up of that cheese. 

(You're welcome.) 

Each bite has texture from the kale, sweetness from the sweet potato, starchy goodness from the red potato, and tangy gooey yumminess from the CHEESE. 

It's impressive, but easy. Healthy, but still a little indulgent. 

This would be an ideal side dish for a big family meal. Maybe with your Easter ham next weekend? 

Go forth and eat your veggies. 

Mixed Potato & Kale Au Gratin 

Ingredients:

1 sweet potato, peeled and very thinly sliced

5 small red potatoes (or 1 large baking potato), very thinly sliced

1 bunch kale, cut into bite sized pieces

1 cup shredded Parmesan cheese

1 cup shredded Gruyere cheese

1/2 of a sweet onion, minced

2 tablespoons butter

2 tablespoons flour

2 cups milk (I used 2%)

pinch of nutmeg

salt & pepper 

Directions:

Preheat the oven to 400. Butter a 9 by 13 casserole dish. 

In a small saucepan, melt butter and then add onion. Saute for 3-5 minutes or until onion is soft. Add flour and stir until it resembles a thick paste. Gradually add the milk, whisking continually. Continue whisking over medium-high heat until the sauce has thickened. Add a pinch of nutmeg, salt and pepper, and then keep on low heat while you prepare the other ingredients. 

In a saucepan, heat half a tablespoon of olive oil. Add the chopped kale. Saute for 2-3 minutes or until just wilted. Place kale onto a dish towel or paper towel and wring to remove moisture. (You may have noticed that I used fresh kale above, but after cooking, it released some liquid.  You don't want that!)

Now you're ready to assemble!

Place a layer of potatoes on the bottom of the casserole dish. Add salt and pepper. 

Next, add all of the kale, then the cheese.

Add the rest of the potatoes and more salt and pepper. 

Then pour the creamy béchamel sauce over everything and top with the remaining cheese.  

Cover with aluminum foil and bake at 400 for 25 minutes. Remove foil and cook for an additional 25-30 minutes or until cheese is golden and bubbly. 

Enjoy!

**Notes

• To make this gluten free, (and skip the step of making the béchamel sauce) you can also substitute 2 cups of half and half or heavy cream. Decadent, but probably worth it!
• Alternatively, you could try making the béchamel sauce with gluten free flour.