Fall

Creamed Kale and Potatoes

January 23, 2014
Author Notes

A warm and comforting side.... —inpatskitchen

  • Serves 4 to 6
Ingredients
  • 1 bunch coarsely chopped curly kale (about 10 loosely packed cups)
  • 6 medium red skin potatoes peeled and diced into 3/4 inch cubes (about 5 cups)
  • 3 tablespoons butter
  • 2 large shallots, halved lengthwise and then thinly sliced
  • 1 tablespoon anchovy paste
  • 2 tablespoons all purpose flour
  • 2 cups half and half, divided
  • About 10 gratings of nutmeg (maybe 1/4+ teaspoon?)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3/4 cup finely grated swiss cheese (I used Emmental)
In This Recipe
Directions
  1. In a large pot, lightly steam the kale in about 1/4 cup water until the volume reduces to about one third of its original volume. Drain and then pat dry with paper toweling. Set aside.
  2. Simmer the potatoes until fork tender. Drain and set aside.
  3. In a large skillet, melt the butter and add the shallots and anchovy paste. Saute until the shallots wilt.
  4. Sprinkle in the flour and cook briefly to get rid of the floury taste. While whisking, slowly add 1 1/2 cups of the half and half and continue to whisk over the heat until the sauce thickens.
  5. Combine the sauce with the potatoes and kale and pour the mixture into a shallow baking pan and pour the remaining half and half over.
  6. Pre heat the oven to 425F. Sprinkle the grated cheese over the top of the casserole and bake, uncovered for 30 to 40 minutes until the top begins to brown and the edges start to bubble.

See Reviews

See what other Food52ers are saying.

  • anotherfoodieblogger
    anotherfoodieblogger
  • aargersi
    aargersi
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!