This is a delicious accompaniment to any holiday feast. You can prep a day in advance and just cook the day of for easy preparation. Taleggio is a delicious, soft Italian cheese. You can substitute gruyere, emmental or your favourite cheese.

20 mins
1 hour 10 mins


  • Mandoline (optional)
  • Large pan
  • Casserole dish
  • Aluminum foil


  • 1.5 lbs Little Potatoes
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 bunch black kale, stems removed and torn into pieces
  • 1/2 cup cream
  • 1/2 cup Parmesan, grated
  • 1/3 cup Taleggio cheese
  • 2 Tbsp thyme
  • (To taste) salt and pepper
  • 2 Tbsp bread crumbs


  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    Thinly slice Little Potatoes by hand or with a mandoline.

  • Step 3

    In large pan heat oil over medium high heat and add kale.

  • Step 4

    Toss and fry 4 to 5 minutes until softened then remove from heat and set aside for later.

  • Step 5

    Let sliced potatoes rest on paper towel or clean kitchen towel to soak up excess moisture.

  • Step 6

    Take a small/medium sized casserole dish and grease bottom and sides with butter. Layer potato slices (slightly overlapping each other) to cover bottom of dish.

  • Step 7

    Add layer of sautéed kale, then drizzle of cream, sprinkle of parmesan, 3 to 4 small pieces of Taleggio, thyme leaves, salt and pepper. Repeat 2 to 3 layers depending on the size of your casserole. For the top layer just use potatoes, cream, parmesan, thyme tip in centre and scatter bread crumbs evenly.

  • Step 8

    Cover in foil and bake for 60 minutes. Remove foil and broil 5 to 10 minutes until golden brown.