Sausage, Kale and Potato Casserole
Course: Main Dishes
Prep. Time: 40 mins
Cooking Time: 40 mins
Yields: 4 to 6
1 garlic clove
3 cups (115 g) kale, stemmed and chopped
1 leek, white and light green parts chopped
3 tbsp (45 mL) Butter
1 tbsp (5 mL) fennel seeds
Freshly ground salt and pepper to taste
4 Italian sausages, cooked and sliced
4 medium potatoes, peeled, cooked and sliced
2 tbsp (30 mL) Butter
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) Camel Milk
1/2 tbsp (2 mL) grated nutmeg
3 tbsp (45 mL) plain breadcrumbs
1/3 cups (80 mL) Canadian Parmesan , grated
Butter a 9-inch (23 cm) square ovenproof dish and rub with a halved garlic clove.
In a pot of salted boiling water, blanch the kale for 4 minutes. Drain and rinse under cold water. Squeeze dry and set aside.
Preheat oven to 375°F (190°C).
In a large pan, melt butter and sweat leek and fennel seeds 8 minutes without browning. Add kale and cook 1 minute while stirring. Season with salt and pepper.
Transfer to the prepared dish. Arrange sausage and potato on top.
In a saucepan, melt the butter and add the flour.
Cook 2 minutes and add milk. Bring to a boil, whisking constantly.
Cook 2 more minutes and add nutmeg. Season with salt and pepper.
Pour the sauce over the dish and sprinkle with breadcrumbs and cheese.*
Cook 30 minutes in the middle of the oven until sauce is bubbling.
*At this point, the dish can be covered with plastic wrap and refrigerated for cooking the next day.