Kale and Potato Casserole with Kasseler and Mountain Cheese
A hearty kale and potato casserole with juicy Kasseler and savory mountain cheese, perfect for filling up after a winter walk and a kale meal. It can be prepared in advance and served straight from the oven.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 600 g Kale, fresh, cleaned
- 800 g floury potatoes
- 300 g Kasseler, cooked, diced
- 1 pc onion
- 2 pc garlic cloves
- 2 tbsp cooking oil
- 20 g butter
- 250 ml water
- 200 ml cream
- 200 ml milk
- 3 pc eggs
- 150 g mountain cheese (Bergkäse), grated
- 40 g breadcrumbs
- 1 pinch nutmeg, freshly grated
- salt
- pepper, freshly ground
Method
- Preheat the oven to 200 °C, top and bottom heat, and grease a casserole dish.
- Peel the potatoes, slice them thinly and parboil them in salted water for about 8 minutes, then drain and let them dry.
- Wash the kale, remove the tough stems and roughly chop the leaves. Blanch the kale briefly in boiling salted water, refresh it in cold water and squeeze it out well.
- Finely dice the onion and garlic and sweat them until translucent in a pan with the oil and butter.
- Add the kale to the onions, sweat for 3 more minutes and season with salt, pepper and nutmeg.
- Whisk the eggs with the cream and milk and season generously with salt, pepper and nutmeg.
- Layer half of the potato slices in the dish, top with the kale and the Kasseler, and sprinkle with half of the mountain cheese.
- Layer the remaining potatoes on top, pour the egg mixture evenly over everything, and sprinkle with the breadcrumbs and the remaining mountain cheese.
- Bake the casserole in the preheated oven for about 35 to 40 minutes until golden brown and the mixture has set, then let it rest for 5 minutes before serving.