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Creamy kale, pumpkin and potato bake
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Elevate your potato bake with hearty kale, sweet pumpkin, and protein-packed lentils for a comforting and satisfying family meal.
Ingredients:
  • 300ml pouring cream
  • 2 tsp vegetable stock powder
  • 36.40 gm olive oil
  • 70g Chopped Kale
  • 1 leek, halved lengthways, sliced
  • 1/2 (about 650g) butternut pumpkin, peeled, deseeded, cut into 5mm-thick slices
  • 500g desiree potatoes, peeled, cut into 4mm-thick slices
  • 400g can lentils, rinsed, drained
  • 130g (1 1/4 cups) grated 3 cheese blend
Instructions:
  • Preheat the oven to 200C/180C fan forced and grease a 20 x 30cm baking dish. In a jug, mix the cream with the stock powder and set it aside.
  • In a large, deep frying pan over medium heat, heat 1 tablespoon oil until shimmering. Set aside a generous handful of chopped kale. Add the rest of the kale to the pan along with 1 tablespoon of water. Sauté, stirring frequently, for 1-2 minutes until the kale wilts and the water evaporates. Transfer to a bowl.
  • In the same pan, heat the last bit of oil. Sauté the leek and garlic for 2 minutes until soft, then add them to the kale. Cut the pumpkin slices into 4-5cm pieces.
  • Layer sliced potatoes in the prepared dish, slightly overlapping and season. Add half the kale mixture, half the lentils, and drizzle with a bit of cream mixture. Top with pumpkin, then layer the remaining kale mixture, lentils, seasoning as you go. Drizzle with a little more cream mixture. Finish with the remaining potatoes and pumpkins. Pour the rest of the cream mixture over the top. Cover with foil and bake for 1 hour.
  • Uncover the dish, sprinkle with the reserved kale and cheese, then bake uncovered for 20 minutes until golden. Let it stand for 10 minutes before serving.

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