Creamy kale scalloped potatoes are the perfect side dish for any meal, from holiday ham to Sunday pot roast. You will love the flavorful sauce and the thinly sliced potatoes – this is a comforting and delicious recipe that’s easy to make.
The holiday season is coming to an end, but we still need to make it through weeks of cold and snow. My boys embrace the snow, enjoying time outside sledding and playing. I’m not such a big fan! However, the winter months are a good time to cook and bake delicious food for my family.
Cold weather is the perfect time to try new recipes for comfort food.
These dairy free kale scalloped potatoes are creamy, flavorful, and the perfect potato side dish to try on a weekend. These go well with beef, chicken, pork, or anything, really! The first time we made these, Darryl and I couldn’t stop eating them.
If you’re not a fan of kale, you may still want to give these a try. Using the immersion blender to blend the kale into the sauce makes it really easy to eat. And with the longer cooking time, the kale becomes really tender.
What kind of coconut milk works best to make these kale scalloped potatoes?
Use canned full fat coconut milk to make the creamy sauce for this dish. The coconut cream adds a wonderful richness to the sauce. I have made this recipe with Thai Kitchen coconut milk as well as Native Forest coconut milk, but any brand of full fat coconut milk that’s safe for your diet should work just fine.
Does this dish taste like coconut?
No, it really doesn’t. There is a very mild coconut flavor, but with the onion, garlic, and kale, the slight coconut flavor is barely noticeable.
Can I make this ahead of time?
I haven’t tried making this ahead of time, but the next day, the leftovers taste great! I think it would be okay to make it ahead of time and then reheat the next day before serving.
What kind of potatoes should I use for this recipe?
I used Yukon Golds and they worked really well. Their flavor and texture is perfect for making scalloped potatoes. You could also try red skin potatoes, but I really think that the flavor is best with Yukon Golds.
How do you make kale scalloped potatoes?
- Peel and thinly slice 8 Yukon Gold potatoes. Place them in a baking dish, along with a diced sweet onion.
- Place the minced garlic and vegan buttery spread in a pot and heat over medium heat.
- Add the kale leaves, broth, and spices. Cook over medium heat for about 7 minutes, until the kale is tender.
- Add the full fat coconut milk, and stir. Use an immersion blender to blend sauce.
- Mix the cornstarch with some broth and add to the sauce to thicken it.
- Once the sauce is thickened, pour over the potatoes and onion. Cover the pan with foil. Bake at 350 degrees for 30 minutes, then uncover the pan and bake for an additional hour and 10 minutes.
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Creamy Kale Scalloped Potatoes (Dairy Free).
Creamy kale scalloped potatoes are the perfect dairy free side dish to try this winter! Serve with a pot roast, pork, or roast chicken to make a satisfying meal.
- 8 Yukon Gold potatoes Medium sized, for about 6 cups of sliced potatoes
- 1 sweet yellow onion finely chopped
- 3 cloves garlic minced
- 3 Tablespoons vegan buttery spread
- 3 cups curly kale leaves stems removed, leaves torn into smaller pieces
- 1 1/2 cups chicken broth or vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 14 ounces full fat coconut milk
- 1/4 cup chicken broth or vegetable broth
- 1 Tablespoon cornstarch
- 1 Tablespoon vegan buttery spread
Preheat the oven to 350 degrees.
Peel the potatoes and slice into very thin slices. Place them in a baking dish. Sprinkle the finely chopped onion on top.
Place the minced garlic and 3 tablespoons of vegan buttery spread in a pot and heat over medium heat. Add the kale leaves, broth, and spices. Cook for about 5-7 minutes, until the kale is tender.
Add the can of full fat coconut milk and stir to heat through. Use an immersion blender to blend the sauce, making sure to blend up the kale leaves.
Stir the cornstarch into the 1/4 cup of broth, and add to the sauce. Cook over medium heat, stirring constantly for a few minutes until the sauce thickens.
Pour the sauce over the potatoes and onions in the dish. Dot the top with a tablespoon of vegan buttery spread. Cover the dish with foil.
Bake at 350 degrees for 30 minutes covered, then remove the foil, and cook for an additional 70 minutes. The sauce should be bubbling and brown on the edges.