Potato 'N Kale Casserole

Potato 'N Kale Casserole

  • Recipe Serves: 12
  • Prep Time 20 min
  • Cook Time 50 min

Ingredients:

  • 7 Tbsp. Country Crock® Spread, divided
  • 1 1/2 lbs. kale leaves, thick stems removed*
  • 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, finely chopped
  • 3 cups shredded low fat Swiss cheese or Gruyere cheese (about 12 oz.)
  • 1 1/4 cups milk
  • 1/4 cup heavy cream or whipping or light cream

Directions:

  1. Preheat oven to 425°. Grease bottom of 13 x 9-inch baking dish with 1 tablespoon Country Crock® Spread; set aside.
  2. 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.
  3. 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 3 tablespoons Spread. Repeat layers with remaining potatoes, cheese, Spread, salt and pepper. Carefully pour milk, then cream over potatoes.
  4. 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.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 270
Calories from Fat 130
Total Fat 14 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 250 mg
Total Carbs 25 g
Dietary Fiber 2 g
Sugars 2 g
Protein 13 g
Calcium 35 %
Iron 10 %
Vitamin C 120 %
Vitamin A 130 %
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