It may not be the prettiest dish in the world, but it is tasty. Kind of like a potato pudding, who can say no to that?!?
Creamy Miso and Shallot Potato Casserole [Vegan]
Ingredients
- 2 Russet potatoes, peeled and cubed (reserve peels)
- 4-5 small yellow potatoes, peeled and cubed (reserve peels)
- 1 Kale leaf, minced (remove the stem and discard or save for another use)
- 1 tablespoon shallot, minced
- 1 tablespoon olive oil
- 1/4 cup vegan sour cream
- 1/4 cup vegan mayonnaise
- 1 tablespoon yellow miso
- Salt and pepper to taste
Preparation
- Bring a large pot of water to a rapid boil. Add the potatoes and allow to cook until fork tender (about 10-15 minutes). Drain, place in a large bowl and set aside.
- Preheat oven to 350 degrees.
- In a sauté pan heat the olive oil over medium heat and add the shallot and minced kale.  Season with salt and pepper and allow to cook for a couple of minutes until the shallot begins to soften and the kale turns bright green.
- Add the shallot and kale mixture to the bowl of potatoes. Â Add the rest of the ingredients to the potatoes and gently mix until well incorporated. Re-season with salt and pepper.
- Put the potato mixture in a lightly greased casserole dish. Finely chop the reserved potato skins and then sprinkle over the top of the casserole dish. Â Sprinkle a bit of salt on top.
- Bake at 350 for approximately 30 minutes or until bubbly. Â You may want to check about halfway through the cooking time to ensure the potato skins do not get too brown. Â If they appear too brown cover with foil and then uncover for about the last minute of cooking.
- Allow to cool for at least 10 minutes before serving.
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Kale
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Miso
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Potato Recipes
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Russet Potato
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