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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.
Ingredients
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Preparation
Preheat oven to 375°F.
Thinly slice Little Potatoes by hand or with a mandoline.
In large pan heat oil over medium high heat and add kale.
Toss and fry 4 to 5 minutes until softened then remove from heat and set aside for later.
Let sliced potatoes rest on paper towel or clean kitchen towel to soak up excess moisture.
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.
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.
Cover in foil and bake for 60 minutes. Remove foil and broil 5 to 10 minutes until golden brown.