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Potato and Kale Casserole | Savory Oven Delight
(0)
70 min
Under an hour
Knuspr-Küche
Cremig, herzhaft und herrlich wärmend: Dieser traditionelle Kartoffelauflauf kombiniert zarten Herbst-Grünkohl mit feinen Kartoffelscheiben und einer goldgelb überbackenen Bergkäsekruste.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease a baking dish with a little butter. Peel the potatoes and slice them thinly (approx. 2–3 mm) using a mandoline or a knife.
Wash the kale thoroughly, remove the tough ribs, and cut the leaves into bite-sized pieces. Finely dice the onion and garlic. Finely grate the mountain cheese.
Cooking & layering
Heat a little butter in a pan. Sauté the diced onion and garlic until translucent. Add the kale in batches and allow it to wilt for 3–4 minutes. Season with a pinch of salt and pepper.
Chef's tip
For an especially hearty crust, you can mix the mountain cheese half-and-half with aged Allgäuer Emmentaler.
The kale can be cleaned and blanched the day before to save time during preparation.
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