Enter Potato Kale Casserole – Stage Right

Potato Kale Casserole

Potato Kale Casserole

Let us not call this a vegetarian dish. The V word scares too many people away. How about we just say this is a dang good bit of comfort food sans hoof and beak. The first time I made this casserole, the two of us ate the entire thing in one dinner, a breakfast and a small snack. There wasn’t time for photos. It was every fork for themselves.

So here’s to another try. I had the iPhone waiting this time. That, and I waited until no one else was home. Of course, later, once the nom nom nom-ing commenced, alas the dish was practically licked clean. Try it for yourself, if you dare. Based on a recipe from Jamie Deen – <spotlight on> Potato Kale Casserole – enter stage right. 3 – 2 – (1) Go! To the kitchen with thee.


7 – 8 medium-sized potatoes (red or Yukon work well,) peeled and cubed

3 cups of cauliflower, coarsely chopped

2 baby leeks, end trimmed off, white and light green parts sliced. No leaves. That’s just wrong.

2 tablespoons olive oil

1 tablespoon minced garlic

A bunch of fresh kale leaves ripped off the stems. If you have a pile that could completely cover your laptop, you’re good to go.

3/4 cup milk

Salt/Pepper to taste

1/2 cup Parmesan cheese, grated

1/3 cup sour cream

Butter, to taste


Preheat oven to 350 degrees F.

Put the cubed potatoes and chopped cauliflower into a large pot of water. Add a bit of salt for good measure then turn on the heat until the water starts to boil. Cover and reduce heat to low, such that the pot simmers for 20 minutes. Set the timer.

When the potatoes and cauliflower have ten minutes to go (see, the timer was an excellent idea, wasn’t it?) it is time to start “the rest.”

In a large sauce pan, saute the leeks in olive oil for about 4 minutes. Add the minced garlic and stir.

Before the garlic has a chance to burn, add the kale leaves. Stir a bit to coat with the oil. They will wilt quickly, not to worry, in about 3 minutes.

Now add the milk, salt and pepper; turn up the heat just enough to bring the milk to a simmer.

Hey, don’t forget the potatoes and cauliflower – it’s time to drain them using a colander (once the timer is buzzing, of course.)  Put them back in the pot and mash them up a bit with a potato masher, fork or large rock. Just kidding. Don’t use a rock. (The lawyers made me say that. Be adventurous. But we take no responsibility.)

Spoon the mashed up potato / cauliflower glop into the sauce pan of milky kale. Stir until thoroughly mixed.

Add the Parmesan cheese and sour cream. Stir some more.

Here we go

Carefully put the whole thing into a greased 9 x 13 inch baking dish. Top with a few pats of butter and bake for 30 minutes or until the top starts to brown.

Get your plate ready.

Once the timer dings, use oven mitts to get the potato kale casserole out of the oven. Let it sit for ten minutes, then serve.

Hah! Did you fall for that one? Don’t let it sit. Dig in – now!


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