The perfect side dish for a festive feast! Kale, mushrooms and little potatoes baked with creamy Parmesan cheese.

Prep
15 mins
Cook
55 mins
Serves
6
Ingredients
13
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Equipment

  • Large pan
  • Medium bowl
  • 2 to 2 1/2 quart casserole dish

Ingredients

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  • 1 Tbsp butter
  • 2 cups cremini mushrooms, thinly sliced
  • 1/2 medium onion, finely chopped
  • 1 tsp garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups kale, finely chopped
  • 1 cup chicken or vegetable broth
  • 3 Tbsp corn starch
  • 1 cup 10% cream or whole milk
  • 1.5 lbs Little Potatoes, quartered
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Instructions

  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    In a large pan, melt butter over medium heat. Add mushrooms and onion, stir and cook until softened and golden brown. Add garlic, thyme, salt and pepper, stir and cook one minute.

  • Step 3

    Stir in kale and cook one minute until wilted.

  • Step 4

    In a medium bowl, combine broth and corn starch with a whisk. Add broth and cream to pan and cook over medium heat, stirring constantly, until sauce is thickened.

  • Step 5

    Place potatoes in a greased 2 to 2 1/2 quart casserole dish. Pour sauce over and stir to combine. Sprinkle with Parmesan cheese.

  • Step 6

    Bake at 400 °F until potatoes are tender, about 45 minutes. If the casserole is browning too quickly, cover with tin foil after 25 to 30 minutes.

  • Step 7

    Garnish with fresh parsley if desired and serve immediately.