Potato and Kale Casserole

A hearty, nutritious casserole, this dish uses any type of potatoes, fresh kale, scallions and two types of cheeses.
    • Makes: 4-6 servings
    • Prep Time: 20 minutes
    • Cook Time: 35 minutes
    • Difficulty Rating: Easy
  • Nutrition Highlights: One cup of kale has 36 calories, 0 grams of fat and 20 percent of the recommended daily value of dietary fiber.


  • 8 small potatoes (any type) unpeeled and sliced into thin rounds
  • freshly ground black pepper, to taste
  • 1 ¼ cups Gruyere cheese, chopped or crumbled
  • 1 ½ cups heavy whipping cream
  • 10 scallions (white and green parts), chopped
  • 12 sprigs flat-leaf parsley (leaves and upper stems), coarsely chopped
  • 8 small to medium leaves of Tuscan kale, ribs removed, leaves coarsely chopped
  • 1 cup Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Spread half the potatoes over the bottom of a 9-by-13-inch baking pan, overlapping them. Generously grind pepper over potatoes.
  3. Distribute half the Gruyere over the potatoes. Slowly pour ¾ cup of the cream over the top. Sprinkle with half the scallions, half the parsley and half the kale.
  4. Repeat the layers – the rest of the potatoes, a grinding of pepper and the remaining Gruyere, cream, scallions, parsley and kale. Sprinkle the Parmesan cheese over the top.
  5. Cover the baking dish loosely with foil and bake 30 minutes. Remove foil and bake 5-10 minutes more to brown Parmesan. Allow to cool for 5 minutes before serving.