4 large baking potatoes, very thinly sliced (about 2-1/2 lbs.)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cloves garlic, finley chopped
3 cups shredded Swiss or Gruyere cheese (about 12 oz.)
1-1/4 cups milk
1/4 cup whipping, heavy or light cream
Directions:
Preheat oven to 425°. Grease bottom of 13 x 9-inch baking dish with 1 tablespoon Country Crock® Spread; set aside.
In 6-quart saucepot, bring kale and 3/4 cup water to a boil over high heat. Reduce heat to low and simmer covered, 8 minutes or until kale is tender; drain and cool slightly. Squeeze out any excess water, then chop.
Arrange 1/2 of the potatoes in prepared dish. Season with some of the salt and pepper. Evenly top with kale, then garlic, salt and pepper. Layer 1/2 the cheese, then dot with 1/2 the remaining Spread. Repeat layers with remaining potatoes, cheese, Spread, salt and pepper. Carefully pour milk, then cream over potatoes. Bake covered 25 minutes. Remove cover and continue baking 20 minutes or until potatoes are tender and golden brown.
*SUBSTITUTION: Use 2 boxes (10 oz.ea.) frozen spinach, thawed and squeezed dry.
Recipe Serves: 12