This delicious side dish features layers of thinly sliced potatoes and kale in a creamy, cheesy sauce that is baked until golden and bubbly.
Quick Info
⏱️ 90 min • 🍽️ 4 servings • ⭐ 92%
Nutrition
396 cal • 11g protein • 60g carbs • 12g fat
Tags
[North American] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Sides] • [Under 1 Hour] • [High-Protein]
Ingredients
- 1½ -2 pounds russet potatoes, washed and peeled
- 1 bunch kale, washed
- ¼ cup parmesan cheese, shredded
- ¼ cup Gruyère cheese, shredded
- ¼ cup bread crumbs
- 2 tablespoons butter
- 2 cloves garlic
- 2 tablespoon flour
- 1½ cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions Preview
- Thinly sliced the potatoes, roughly ¼-inch…
- Remove stems from kale and cut into ¾ inch…
- For the Béchamel sauce, add butter and gar…
…and 10 more steps
Recipe by: Pierce Abernathy • From: Tasty
