Layered Potatoes With Kale

"This is a really filling, warming dish that is perfect when the weather turns chilly. Some view it as a side dish, but we have often enjoyed it as a main. Make sure to slice the potatoes thin or it will take a while for this to bake!"
photo by sloe cooker photo by sloe cooker
photo by sloe cooker
photo by sloe cooker photo by sloe cooker
photo by sloe cooker photo by sloe cooker
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
1hr 5mins




  • Preheat oven to 350.
  • Saute onions in oil over medium heat until tender.
  • Add kale and toss until it begins to wilt.
  • Arrange potato slices in a sprayed 13 x 9 pan.
  • Sprinkle 1/2 of all the herbs and arrange kale mixture over this. Sprinkle remaining herbs on top.
  • Arrange sweet potatoes on top and cover with foil.
  • Bake 40 minutes. Remove foil, sprinkle cheese on top, and bake 10 more minutes or until cheese is melted.

Questions & Replies

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  1. sloe cooker
    I really like all of these ingredients seprately but have never had them together like this before. I made and enjoyed this as my main course today for lunch, warmed up some leftover frozen cooked blackeyed peas. I am looking forward to preparing again. Thanks for posting. Made for Adopt a Veggie Tag
  2. I'mPat
    I scaled back for 4 serves and 3 of us scoffed the lot. I used some home grown silverbeet for the kale and some baby mozzarella balls for the cheddar cheese and baked in a 8x8 pan but did have to put under the griller/broiler to give the cheese a little colour ran out of time to leave it longer it had to be served. Thank you smellyvegetarian, made for 123 Hits.
  3. bluemoon downunder
    A tasty dish: we really loved the potatoes and sweet potatoes together and the kale and herbs added a great blend of flavours. I added some minced garlic to the onion and tossed it in with the kale in step 3. I also added sage and thyme to the basil and rosemary (personal taste preferences: I love garlic and always use lots of herbs). Personally I would rather omit the cheese rather than use reduced-fat cheese, which for me - unlike low-fat cream or low-fat milk which I use all the time - is tasteless, so I used regular cheese. We enjoyed this with Krista Roes's Recipe #291657. Thanks for sharing this recipe. Made for PRMR.
  4. LilPinkieJ
    This was very good. The kale kept a nice texture to it. I liked the contrast in flavors. I wasn't fond of the cheese, so I wouldn't use it next time. I know this is a vegetarian recipe, but I would like to add some spicy sausage to it too. This is very simple to make with minimum effort. It's too bad the kale doesn't show up in the nutrition facts because it is so good for you. Next time I make it, I will measure the chopped kale, so perhaps it would show up that way. Made and Reviewed for Please Review My Recipe tag - Thanks! :)


I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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