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Vegan Kale and Cheesy Potatoes Au Gratin casserole WFPB

Potatoes and Kale Au Gratin


Going plant-based doesn't mean having to miss out on your favorite meals. With my recipe, you get a the great taste of a load potato and more! Vegan, Oil-free, Gluten-Free, Soy-free, Plant-based  


  • 8 smallish gold potatoes
  • 1 bunch of kale
  • 1 batch of cheeze sauce
  • 1/2 to 1 cup of my vegan parm topping, optional


  1. Preheat the oven to 425 F (218 degrees C).
  2. Slice your potatoes very thin. As you slice your potatoes, store them in a bowl of cold water to stop them from oxidizing and turning brown.
  3. Wash your kale, remove the stems, and chop or rip it into bite-size pieces.
  4. Wash your kale, remove the stems, and chop or rip it into bite-size pieces.
  5. In the same blender, make your cheeze sauce.
  6. In a large, deep baking dish (I used a 9" x 13"), put down 1 layer of potatoes and cover it with half of your kale, spreading everything out evenly. Don't be afraid to layer potatoes where you have to to fill the gaps and crevices.
  7. Pour on half of the cheeze sauce, trying to evenly coat things as best as you can.
  8. Sprinkle a little parm over that layer.
  9. Repeat the process until you are out of all ingredients, ensuring that the last layer is kale covered in cheeze sauce. Leave some bits of kale unsauced if you want them to get crispy. Sprinkle more parmesan on the top.
  10. Bake covered for 20 minutes and uncovered for 20 additional minutes.
  11. Serve, top with more parm and enjoy hot.
  12. Refrigerate leftovers in an airtight container up to 5 days.
  • Cook Time: 1 hour
  • Category: Entree
  • Cuisine: Casserole

Keywords: Vegan, Oil-free, Gluten-Free, Soy-Free, Plant-based, Au Gratin, Casserole