These last two days have been really wet and cold and gray, the kind of weather that makes us want to cuddle up next to the fireplace with a big bowl of something warm for our tummies. I have a big potato fan in the house, so I’m always trying to think of new, interesting ways to cook them. I came up with this creamy layered potato dish yesterday and it was a big hit. Iley kept asking for more! And I was able to sneak in some greens. Woot Woot!
These flavors are so comforting on a cold winter’s day. And this dish is special enough to serve at holidays and gatherings. We will definitely be making it again… and again. I hope you like it as much as we do!
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Vegan Creamy Layered Potato Kale & Caramelized Onion Bake
- 3 lbs gold potatoes
- 4 tablespoons extra virgin olive oil, divided
- 4-6 garlic cloves, skin on
- 1 red onion
- 1 bunch kale
- 1/4 cup red wine
- 1-1/2 cup unsweetened non-dairy milk
- 2 tablespoons whole wheat flour
- 2 tablespoons chopped parsley
- 2 tablespoons nutritional yeast, divided
- 1/4 tsp fresh grated nutmeg
- salt and black pepper to taste
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Slice potatoes, skin on, into 1/4" thick slices. Toss sliced potatoes and garlic cloves in 1 tablespoon of olive oil and a pinch of salt and pepper.
- Arrange potato slices on baking sheet and tuck in garlic cloves. Bake for 20 minutes until they start to crisp and turn light golden brown. Remove from oven at this point.
- While potatoes bake, heat a sauce pan on medium-high stove top. Cut onion in half and slice thinly. Remove stems from kale, stack leaves and roll them up, then thinly slice the leaves into fine ribbons. When sauce pan is hot, add 1 tablespoon of olive oil and saute onions, lowering heat if they start to burn, for about 3-5 minutes. When onions are browning and translucent add kale and pinch of salt and black pepper. Deglaze pan with red wine and let the liquid cook off, about a minute or so. Transfer onion-kale mixture to bowl and set aside until assembly.
- In the same saucepan, whisk together the flour and remaining 2 tablespoons of olive oil on medium heat until lightly browned. Slowly whisk in milk to avoid lumps. Whisk over medium heat until sauce thickens, about 5-10 minutes. Whisk in 1 tablespoon nutritional yeast, salt and pepper to taste, nutmeg and chopped parsley. Set sauce aside until assembly.
- Arrange 1/2 of the potato slices into a single layer at the bottom of a baking dish, pie plate or casserole dish, cover potato layer with 1/2 of the cream sauce. Then spread kale-onion mixture on top of cream sauce layer. Remove roasted garlic cloves from their skins and arrange over kale-onion layer. Layer on the rest of potatoes and pour the remaining cream sauce on top of them as the final layer. Sprinkle remaining tablespoon of nutritional yeast over the cream sauce and a bit of chopped parsley.
- Cover dish with foil and bake for 20 minutes at 425˚F. Remove foil and continue to bake for 10 more minutes until top is golden brown. Remove from oven and serve hot. Enjoy!
Store leftovers in an airtight container and refrigerate for up to 3 days. If you want to make ahead and freeze, assemble the dish in a foil baking dish. Cover and freeze after assembly. When ready to eat, remove from freezer and head straight to oven to bake at 425˚F for 35 minutes covered and 10 more minutes uncovered.
Substitute any other leafy greens for the kale in this recipe.
Try it with sweet potatoes instead of gold potatoes or a combination of the two.
Swap the whole wheat flour with organic cornstarch to make it gluten free friendly.
Add mushrooms to the kale-onion mixture for another layer of flavor.
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Handmade wares in this post: plates by East Fork Pottery and ANK Ceramics. Brass salt spoon by Facture Goods. Ceramic pinch bowl by Lee Wolfe Pottery. Wooden spoon by Polder’s Old World Market. Ceramic spoon by Deer Drifter Ceramics. Leather potholder by Farrell and Co.