Rustic Potato and Kale Bake with Sharp Cheddar

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb potatoes, thinly sliced
• 1 bunch kale (about 8 oz), stems removed, chopped
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp butter, divided, plus more for greasing
• 3 tbsp olive oil, divided
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup vegetable or chicken broth
• 1 tsp Dijon mustard
• 2 cups (8 oz) sharp cheddar, shredded
• 1/4 cup grated Parmesan (optional)
• 1/2 cup breadcrumbs or panko
• Smoked paprika, thyme, nutmeg, salt, black pepper

Do This

• 1. Heat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish.
• 2. Parboil sliced potatoes in salted water for 7–8 minutes; drain well.
• 3. Sauté onion and garlic in butter and oil, then wilt kale with salt, pepper, smoked paprika, and thyme.
• 4. Make a quick roux with butter and flour; whisk in milk, broth, Dijon, nutmeg, salt, and pepper until slightly thickened.
• 5. Layer half the potatoes, half the kale mixture, and a handful of cheddar; repeat. Pour sauce evenly over everything.
• 6. Mix remaining cheddar, Parmesan, breadcrumbs, oil, salt, and pepper; spread over the top.
• 7. Cover with foil and bake 25 minutes; uncover and bake 15–20 minutes more until bubbly and golden. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Comforting and hearty, like a cross between scalloped potatoes and a cheesy gratin packed with greens.
• A delicious way to work a whole bunch of kale into a family-friendly, cheesy casserole.
• Flexible side or main dish: pair with roast chicken, steak, or serve on its own with a simple salad.
• Great for making ahead and reheats beautifully for cozy weeknight dinners or potlucks.

Grocery List

• Produce: 2 lb potatoes (Yukon Gold or similar), 1 bunch kale, 1 medium yellow onion, 3 cloves garlic
• Dairy: Whole milk, sharp cheddar cheese, Parmesan cheese (optional), butter
• Pantry: Olive oil, all-purpose flour, vegetable or chicken broth, Dijon mustard, breadcrumbs or panko, smoked paprika, dried thyme, ground nutmeg, kosher salt, black pepper, nonstick spray or extra butter for greasing

Full Ingredients

For the Potato and Kale Base

• 2 lb (about 900 g) Yukon Gold or other all-purpose potatoes, scrubbed and thinly sliced 1/8–1/4 inch thick
• 1 large bunch curly or lacinato kale (about 8 oz / 225 g), tough stems removed, leaves chopped
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp kosher salt (for seasoning vegetables, plus more for potato water)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

For the Creamy Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups (360 ml) whole milk (2% also works)
• 1/2 cup (120 ml) low-sodium vegetable or chicken broth
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg (optional but delicious with greens)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper

For the Cheddar Topping

• 2 cups (about 8 oz / 225 g) sharp cheddar cheese, coarsely shredded
• 1/4 cup (about 1 oz / 30 g) grated Parmesan cheese (optional, for extra sharpness)
• 1/2 cup fresh breadcrumbs or panko
• 1 tbsp olive oil or melted butter
• Pinch of kosher salt
• Pinch of black pepper

To Prepare the Dish

• Butter or oil, for greasing the baking dish
• Foil, for covering while baking

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Position a rack in the center of your oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch (about 23×33 cm) casserole or similar baking dish with butter or oil. This helps prevent sticking and makes cleanup easier.

If you are using a heavy cast-iron or stoneware dish, you can place it in the oven for 3–5 minutes to warm slightly while you prep. A warm dish helps the casserole start bubbling a bit faster, but do not leave it in so long that it becomes very hot to the touch.

Step 2: Parboil the sliced potatoes

Scrub the potatoes well and slice them into even rounds about 1/8–1/4 inch thick. Thinner slices cook more evenly and create tender layers without long baking times. If you like, leave the skins on for a more rustic texture and extra nutrients.

Bring a large pot of well-salted water to a boil (it should taste pleasantly salty, like the sea). Add the sliced potatoes and simmer for 7–8 minutes, until they are just starting to turn tender at the edges but still hold their shape. You do not want them fully cooked or falling apart.

Drain the potatoes carefully in a colander and let them steam off for a few minutes. This helps excess moisture evaporate so the casserole does not turn watery.

Step 3: Sauté the onion, garlic, and kale

While the potatoes are parboiling, heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 5–6 minutes until softened and turning translucent.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the chopped kale by the handful, stirring as you go. It will look like a lot at first but will wilt down quickly.

Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme. Cook for 4–5 minutes, stirring often, until the kale is wilted and bright dark green and most of the moisture has cooked off. Turn off the heat and set the skillet aside.

Step 4: Make the creamy sauce

In a medium saucepan, melt 2 tbsp butter over medium heat. Sprinkle in the 2 tbsp flour and whisk constantly for about 1 minute to form a smooth paste (roux). The mixture should be foamy but not brown.

Gradually whisk in the milk, a little at a time at first to avoid lumps, then the broth. Keep whisking until the mixture is smooth. Add the Dijon mustard, nutmeg (if using), 1/2 tsp salt, and 1/4 tsp black pepper.

Cook, whisking frequently, for 4–6 minutes, until the sauce gently simmers and thickens enough to coat the back of a spoon. Adjust seasoning to taste: add a pinch more salt or pepper if needed. Turn off the heat; the sauce will thicken slightly as it stands.

Step 5: Layer the potatoes and kale in the dish

Spread about one-third of the creamy sauce in a thin layer over the bottom of the prepared baking dish. This keeps the bottom layer of potatoes moist and flavorful.

Arrange half of the parboiled potato slices in an even layer over the sauce, overlapping them slightly like shingles. Scatter half of the kale and onion mixture over the potatoes, spreading it out so every bite gets some greens.

Sprinkle roughly one-third of the shredded cheddar (about 2/3 cup) over the kale. Repeat with the remaining potatoes in an even layer, then the remaining kale mixture, then another third of the cheddar. Pour the rest of the sauce evenly over the top, gently tilting the dish if needed so it seeps down between the layers.

Step 6: Mix and add the sharp cheddar topping

In a medium bowl, combine the remaining shredded cheddar, grated Parmesan (if using), and the breadcrumbs. Drizzle with 1 tbsp olive oil or melted butter, then add a small pinch of salt and pepper.

Toss with your fingers or a fork until the breadcrumbs are evenly coated and the mixture looks like coarse, cheesy crumbs. Sprinkle this mixture evenly over the top of the casserole, covering the surface from edge to edge for a crisp, golden crust.

Step 7: Bake until bubbly, golden, and set

Cover the baking dish tightly with foil, tenting it slightly so it does not stick to the cheese. Bake at 375°F (190°C) for 25 minutes to allow the potatoes to finish cooking and the flavors to meld.

Carefully remove the foil and return the dish to the oven. Bake uncovered for an additional 15–20 minutes, until the top is deeply golden, the cheese is melted and bubbling, and you can see the sauce gently bubbling around the edges. A knife inserted into the center should slide through the potatoes easily.

Remove from the oven and let the casserole rest for at least 10 minutes before serving. This brief rest helps the sauce thicken slightly and makes it easier to cut neat squares or scoops while still staying wonderfully creamy inside.

Pro Tips

• Slice potatoes evenly: Aim for 1/8–1/4 inch thick slices. If you have a mandoline, this is a good time to use it; otherwise, a sharp knife and a steady hand work just fine.
• Salt the potato water well: This is your best chance to season the potatoes all the way through, so do not be shy with the salt in the boiling water.
• Dry out the kale mixture: Cook until most of the moisture has evaporated from the kale and onion. Extra liquid in the skillet can lead to a watery casserole.
• Use a flavorful cheddar: A sharp or extra-sharp cheddar gives the best bite and balances the earthy kale and mild potatoes. Pre-shredded cheese works, but freshly shredded melts more smoothly.
• Let it rest before serving: The casserole will look a little loose right out of the oven. A 10–15 minute rest helps everything set up into creamy, sliceable layers.

Variations

• Bacon or sausage version: Cook 4–6 slices of chopped bacon or 8 oz crumbled sausage in the skillet first. Remove and set aside, then use the rendered fat plus a bit of oil to sauté the onions and kale. Stir the meat into the kale mixture or sprinkle it between the potato layers.
• Mushroom and kale bake: Add 8 oz sliced mushrooms to the skillet right after the onions have softened, and cook until they release their juices and start to brown before adding the kale. This adds a deep, savory flavor and extra heartiness.
• Lighter version: Use 2% milk instead of whole, reduce the cheddar to 1 1/2 cups, and increase the broth to 3/4 cup while decreasing the milk slightly. The result is still creamy and satisfying but a bit lighter.

Storage & Make-Ahead

This rustic potato and kale bake keeps very well and is ideal for prepping ahead.

To store leftovers: Let the casserole cool completely, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3–4 days.

To reheat: For best texture, reheat covered in a 350°F (175°C) oven for 15–20 minutes, or until hot throughout. You can uncover for the last 5 minutes to re-crisp the top. Individual portions can be reheated in the microwave in 1–2 minute bursts, though the topping will soften.

To make ahead (unbaked): Assemble the casserole completely, including the topping, then cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while you preheat the oven, then bake as directed, adding 5–10 extra minutes if needed since it is starting cold.

To freeze: For best results, freeze after baking and cooling. Wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) until hot in the center.

Nutrition (per serving)

Approximate values for 1 of 6 servings (will vary based on brands and exact quantities): about 540 calories, 26 g fat, 22 g saturated fat, 50 g carbohydrates, 5 g fiber, 8 g sugar, 20 g protein, and 950 mg sodium. Using lower-fat milk and a bit less cheese will reduce the calories, fat, and sodium.