Potato Kale Gratin
Turn a favorite side into a main dish star by adding tender kale and protein-rich superfoods.
2 pounds Yukon Gold Potatoes, scrubbed
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until tender but not soft. Drain and let stand for 15 minutes or until cool enough to handle. Cut the potatoes into thin slices (¼-inch or less).
Warm the oil over medium heat in a large pot. Add the kale, season with salt and pepper, and sauté for 2 minutes or until bright green and softened. Remove from heat and set aside.
Heat to 375° F. Spray 9x9-inch baking dish or gratin pan with cooking spray.
In a blender, combine the tofu, Cashews, nutmeg, water, nutritional yeast, arrowroot and miso paste. Blend until completely smooth. Transfer to a large pot and warm over moderate heat. Smash the garlic cloves with the side of a knife and add them to the pot. Bring to a gentle boil, then reduce heat to medium low and simmer for 5 minutes to thicken, whisking often. Remove from heat and discard garlic cloves using a slotted spoon. Stir in Hemp Seeds and set aside.
To assemble, lay 1/3 of the potatoes in the baking dish, covering the bottom in a flat layer. Pour 1/3 of the creamy mixture over the potatoes, then spread half the kale mixture on top. Repeat the layers with the potatoes, creamy mixture, kale and potatoes, then pour the remaining creamy sauce on top. Spread the creamy mixture out evenly to cover the entire surface, rotating the pan to allow the sauce to seep into the cracks below. Bake for 50-60 minutes or until top and sides are lightly browned. Remove from oven and let rest for 10-15 minutes before slicing into servings.
Makes one 9x9-inch gratin
Submitted by Julie Morris