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Kale and potato casserole à la Gabi

updated

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Ingredients for 4 servings:

  • 900 g kale, frozen, thawed and drained
  • 800 g jacket potatoes, boiled, peeled and sliced
  • 2 medium-sized onions, diced
  • 2 tbsp oil
  • Salt
  • Black pepper, freshly ground
  • 8 pieces of sausages, sliced ​​Mettwurst
  • 250 ml cream
  • 4 tbsp mustard, medium hot
  • 175 g cheese, coarsely grated Leerdamer

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Heat the oil in a large pan, fry the onions until translucent, add the kale, sauté for about 15 minutes, and season with salt and pepper. Grease a baking dish and layer the Mettwurst slices, potato slices, and kale alternately. Mix the cream and mustard together, pour over the mixture, sprinkle with cheese, and bake in a preheated oven at 200°C for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kale and potato casserole à la Gabi

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