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Anja's kale and potato casserole

updated

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Ingredients for 4 servings:

  • 500 g jacket potatoes
  • 200 g onion(s)
  • 200 g carrot(s)
  • 3 tbsp oil
  • salt and pepper
  • nutmeg
  • 200 g cheese, grated
  • 1 jar kale
  • 2 garlic cloves
  • 120 g sour cream
  • 2 tsp mustard
  • ½ tsp coriander
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Slice the boiled potatoes. Dice the onions and carrots and fry them in oil. Season the potatoes with salt, pepper, and nutmeg. Add the onions, carrots, and half of the cheese to the potatoes and mix. Sauté the cabbage in oil. Add the crushed garlic, salt, pepper, sour cream, mustard, and coriander to the cabbage and mix. Layer everything in a greased baking dish and sprinkle with the remaining cheese. Bake at 180°C (top/bottom heat) for about 45 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.

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