Wednesday, 24 March 2010

Kale and Potato Bake

A nice variation on the standard potato bake, the kale adds a nice variety of flavor and color.


  • 1 onion, coarsely chopped

  • 25g ghee or butter

  • 2 tbsp plain flour

  • 1kg potatoes, washed and chopped into 1 cm cubes

  • 200g kale leaves, washed, woody stalks removed and cut into 4 cm lengths

  • 1 pint milk

  • 4 egg yolks (optional, makes the sauce richer and more decadent)

  • 175g Edam cheese, wax removed and thinly sliced



  1. Preheat the oven to 180 degrees

  2. Put the ghee/butter and onion in a pan and gently fry for 5 minutes in a saucepan.

  3. Sprinkle the flour over the onion and stir well so that all the flour absorbs the fat.

  4. Fry the flour and onion mix for a further 5 minutes.

  5. Take the saucepan off the heat and pour in the milk (and yolks if using them). Stir well.

  6. Mix the potatoes, kale and milk mixture in a big bowl.

  7. Pour the mixture into an oven proof casserole dish.

  8. Top with slices of the cheese.

  9. Cover the dish with foil and bake in the oven for an hour.

  10. Remove the foil and bake for a further 10 minutes.

  11. Serve immediately.

Serves 3 to 4.

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