Kale and Mushroom Potato Casserole

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

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Ingredients

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Preparation

Preheat oven to 400°F.

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.

Stir in kale and cook one minute until wilted.

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.

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

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.

Garnish with fresh parsley if desired and serve immediately.

Step 1 out of 7

Preheat oven to 400°F.

Step 2 out of 7

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 out of 7

Stir in kale and cook one minute until wilted.

Step 4 out of 7

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 out of 7

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 out of 7

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 out of 7

Garnish with fresh parsley if desired and serve immediately.

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