Imagine a dish that combines the rich, velvety texture of perfectly layered potatoes with the nutritious crunch of kale, all smothered in a decadent, cheesy cream sauce. This isn't just another side dish - this is a culinary experience that will transform your dinner table and have everyone begging for seconds! Our Creamy Kale Scalloped Potatoes are the perfect blend of comfort food and gourmet cooking that will elevate your meal from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups kale, chopped
- 1 onion, thinly sliced
- 2 cups heavy cream
- 1 cup grated cheese (cheddar or Gruyère)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- Wash and thinly slice potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Soak potato slices in cold water to remove excess starch and prevent browning.
- Prepare the kale by removing tough stems and chopping the leaves into small, bite-sized pieces. Rinse thoroughly and pat dry with paper towels.
- In a large skillet, sauté thinly sliced onions and minced garlic in a tablespoon of butter until translucent and fragrant, about 3-4 minutes.
- Add chopped kale to the skillet and cook for an additional 2-3 minutes until slightly wilted. Season with salt and pepper.
- In a separate bowl, whisk together heavy cream, salt, pepper, and half of the grated cheese to create a rich sauce.
- Drain potato slices and pat dry. Layer the bottom of the buttered baking dish with a single layer of potato slices, slightly overlapping.
- Spread a portion of the sautéed kale and onion mixture over the potato layer, then pour some of the cream sauce evenly across the surface.
- Repeat layering potatoes, kale mixture, and cream sauce, ensuring each layer is evenly distributed. Aim for 3-4 layers total.
- Top the final layer with remaining grated cheese, ensuring complete coverage.
- Cover the baking dish with aluminum foil and bake for 35 minutes to allow potatoes to become tender.
- Remove foil and continue baking for an additional 15-20 minutes until the top is golden brown and potatoes are completely cooked through.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the sauce to set and makes portioning easier.
- Garnish with fresh chopped parsley or chives if desired, and serve hot as a delicious side dish.
Tips
- Use a mandoline slicer for consistently thin potato slices, which ensures even cooking and a beautiful presentation.
- Soak potato slices in cold water to remove excess starch, preventing them from becoming gummy and helping them cook more evenly.
- Choose a good melting cheese like Gruyère or sharp cheddar for maximum flavor and creamy texture.
- Don't rush the resting time after baking - those 10-15 minutes allow the sauce to set and make serving much easier.
- For extra flavor, consider adding a pinch of nutmeg to the cream sauce or sprinkling some crispy bacon bits between layers.
- If you want a crispier top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 34g
Protein: 15g
Fat: 26g
Saturated Fat: 17g
Cholesterol: 80mg
