Creamy Potato Kale Casserole

 

2 Tbs. flour

1 1/2 cups skim milk or unsweetened soy milk

3/4 cup cheddar cheese, shredded or lowfat sharp, shredded

3 medium Idaho potatoes, peeled and sliced 1/8 in. thick. (I used baby red potatoes and left the peels intact.  It was fine.)

1 Tbs. extra virgin olive oil

2 cloves garlic, chopped

1 lb. kale, washed. coarse stems removed and chopped

1/2 tsp sea salt

1/4 tsp red pepper flakes

2 Tbs. grated Parmesan cheese

 

Preheat oven to 350.  Spoon flour into a med. saucepan.  Gradually whisk in milk until blended.  Bring to a boil.  Cook over med. heat 5-8 minutes or until thickened.  Remove from heat and stir in cheese until melted.

 

Place potato slices in a separate saucepan w/ enough lightly salted water to cover, bring to a boil and cook for 5-7 minutes.  Drain potatoes in a colander.

 

Return the saucepan to med heat and add the olive oil.  Saute the garlic 1 min.  Add kale. salt and red pepper flakes.  Cover and cook over med. heat till kale wilts.  Drain off any liquid.

 

Lightly spray a 8x8 or 7x9 casserole dish w/ olive oil spray.  Arrange 1/3 of the potatoes on the bottom, top with half the kale mixture, then 1/3 of the cheese sauce.  Repeat w/ potatoes, kale, cheese sauce, potatoes and cheese sauce.  Sprinkle the top w/ Parmesan.

 

Bake in a preheated oven for 35 minutes, or until golden on top and kale is tender.