The perfect side dish for a festive feast! Kale, mushrooms and little potatoes baked with creamy Parmesan cheese.
Equipment
- Large pan
- Medium bowl
- 2 to 2 1/2 quart casserole dish
- 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
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Step 1
Preheat oven to 400 °F.
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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.
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Step 3
Stir in kale and cook one minute until wilted.
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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.
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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.
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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.
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Step 7
Garnish with fresh parsley if desired and serve immediately.
