Scalloped Potato & Kale Casserole
This delicious casserole makes a perfect dish for your Easter brunch, or any occasion when you need to feed a crowd. You’ll find ham and potatoes featured in our Weekly Sale from April 14th – 20th, so it’s a perfect time to give this recipe a try! The original recipe did not include ham and it’s easy to leave it out if you prefer. It’s a fan favorite of our Produce Manager, Kira, who declared it “the most decadently delicious”!
Remove and discard kale stems. Stuff the kale leaves into a medium pot and add ½ C water. Cook until the kale just wilts, about 7 minutes. Drain and cool the cooled kale, then squeeze out the excess water. Roughly chop the kale and set aside. Preheat oven to 425 F. Generously butter the bottom of a large, shallow baking dish. Spread half of the potato slices onto the bottom of the dish. Spread on all of the kale, ham (if using), and garlic plus half of the cheese, butter, salt, & pepper. Top with the remaining potato slices, cheese, butter, salt, & pepper. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until potatoes are tender and the top is nicely browned.