Carrie Minns: Cheesy Potatoes

Cheesy Potatoes (i.e. Fingerling Potatoes with Kale and Gruyere Cheese)

Serves: 8 | Prep time: 20 minutes | Cook time: 45 minutes

  • 2 lbs fingerling potatoes or other small, waxy potatoes, cleaned and cut into approx. ¾ inch cubes
  • 2 cups chopped Lacinato kale
  • 1 cup + ½ cup grated, aged Gruyere cheese, divided
  • 2 cups milk
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • a couple pinches of freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • ¼ cup breadcrumbs

Put your prepared potatoes in a large pot. Sprinkle in a pinch or two of salt. Cover potatoes with cold water by an inch or so. Bring your water to a boil, reduce heat to medium, and boil uncovered for about 10-15 minutes or until they can be easily pricked with a fork. Once done, drain and set aside.

Preheat oven to 350 degrees.

While potatoes are gently boiling, prep your kale. Remove the tough middle ribs and discard. Chop the remaining leaves. Grate your cheese.

Heat milk by microwaving one minute at a time. Stir after each heating and continue to heat until hot but not boiling. About 2-3 times.

In a saucepan, melt your butter over med-low heat. Whisk in your flour and stir 1-2 minutes until a paste forms. Slowly add your warmed milk, whisking continuously. Continue to whisk the milk, butter and flour together until thickened and lumps have disappeared about 3-4 minutes. Remove from heat and stir in salt, pepper, nutmeg, and 1 cup of cheese.

Combine your potatoes and kale in a 9 x 13 baking dish or similar. Pour your milk and cheese sauce over the potatoes and kale. With a spatula, gently stir the mixture to coat evenly. Sprinkle your remaining ½ cup of cheese and breadcrumbs over the top.

Bake in a 350 degree oven for about 40 minutes or until the sauce is bubbling and the top is golden brown. Enjoy.

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