Food Network: Potato, Kale, and Kielbasa Casserole

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Potato, Kale, and Kielbasa Casserole
Recipe courtesy Gourmet Magazine

Ingredients
3 pounds russet (baking) potatoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tablespoons cider vinegar
Salt and pepper
2 1/2 pounds kale, coarse stems discarded and the leaves washed well
1/2 pound Muenster cheese, coarsely grated (about 2 cups)
1 pound smoked kielbasa, cut crosswise into 1/4-inch thick pieces
2 large onions, thinly sliced

Instructions

Arrange a rack in the middle of the oven and preheat
to 450 degrees F.

In a kettle combine the potatoes, peeled and quartered, with enough water to cover
them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes,
or until they are tender.

Transfer the potatoes with a slotted spoon to a colander, reserving the cooking
liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the
broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10
minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it
under cold water, and press out the excess water. Stir the kale and 1 cup of the
Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch

baking dish.

In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl
with the slotted spoon. In the fat remaining in the skillet cook the onions over
moderate heat, stirring, until they are golden and stir them into the kielbasa.
Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the
remaining Muenster, and pour the remaining 1/4 cup broth on top. (The casserole
may be prepared up to this point 1 day in advance and kept covered and chilled.)
Bake the casserole until heated through, about 20 minutes.