Kale and Potato Casserole

Kale and Potato CasseroleBefore I moved to Florida, kale was not something that I purchased. Ever. I always assumed that it was bitter and that I would not like it.  Had I stayed out west, I might have kept that attitude for the rest of my life.  However, here in the southeast part of the United States, kale is a staple.  It is sold fresh, frozen and even canned.  Greens are everywhere.Kale and Potato CasseroleI could not resist trying it fresh and frozen.  I was surprised at how much I enjoyed it. So now, I buy bags of frozen baby kale and I substitute it for spinach all the time.  My kids don’t even know.

This kale and potato casserole is a result of my looking in the freezer and seeing that I had half a bag of kale that needed to be used.  Paired with potatoes and cheese, this was a delectable side dish.  I will definitely be making it again.

Kale and Potato Casserole
  • 6 potatoes, peeled and sliced thinly
  • 1½-2 cups frozen baby kale
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 2 cups shredded sharp cheddar cheese
  1. In a bowl, stir together the sour cream, garlic powder, salt, pepper, and kale.
  2. Add the cheese.
  3. Add the potatoes.
  4. Spread the mixture in a greased 9X9 pan.
  5. Bake, covered at 375 degrees for 45 minutes.
  6. Uncover and bake another 25 minutes or until potatoes are tender.



7 thoughts on “Kale and Potato Casserole

    1. Dudette might be a harder nut to crack. My kids are pretty good about eating green veggies. It’s tomatoes, beans and mushrooms that they avoid like the plague.

  1. I love the sliced potatoes, it reminds me of a recipe that my mom used to make all the time. I usually only try kale in smoothies or roasted in the oven. This one will be happening here at my house! Thanks for sharing this. 🙂

    1. I make a couple of sliced potato casseroles. I just cannot get enough while the weather is cold. Soon enough, it will be so hot out that potatoes will seem too heavy to eat.

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