in Germany

Kale and potato casserole

updated

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Ingredients for 4 servings:

  • 1 kg kale
  • 600 g potatoes
  • 400 g carrot(s)
  • 3 onions
  • 2 tbsp margarine
  • 200 g apricot(s), dried
  • ½ liter vegetable broth
  • salt and pepper
  • 1 tsp sugar
  • ½ tsp mustard
  • 60 g cheese (butter cheese), grated
  • 150 g crème fraîche
  • 5 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the kale to plenty of salted water and bring to a boil. Boil briefly, then drain and rinse. Roughly chop. Cut the potatoes and carrots into thick slices. Heat the fat in a roasting pan. Brown the kale. Add the potatoes, carrots, and apricots. Deglaze with stock and simmer, covered, for about 45 minutes. Season with salt, pepper, sugar, and mustard. Grate the cheese. Mix with the crème fraîche and cream. Transfer the vegetables to a baking dish and spread the cheese mixture on top. Bake in the oven at 200°C for about 20 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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