Ahhhh, a long weekend with no formal plans. I have been spending lots of time with my kids and enjoying every minute of it. And, I was able to get some quality time in my kitchen, to boot.
Sunday nights I always try to get the family around the table together. It is not always possible given the kids schedules but when we can make it happen I can honestly say I think it is my favorite time of the week.
I had a lot of potatoes in the house so I figured this Sunday dinner would include something with potato. I started with no real idea what I was going to do with them, but the dish came together nicely, though I think I was a little overzealous with the miso (I adjusted the recipe to call for less).
As I peeled the potatoes I thought about the fact that potato peels are usually thrown out (well, I put mine in the veggie stock bag I keep in the freezer, but you know what I mean). So, I decided to try to incorporate them into the dish. The result was good.
And, as I cut the potato peels up, they sort of reminded me of the coconut used to make coconut 'bacon'.... I think I am going to try potato peel 'bacon' next time I peel potatoes. If it works look forward to a future post.
Now, I realize this is not the prettiest dish in the world, but it is tasty. Kind of like a potato pudding, who can say no to that?!?
Miso Potato Casserole
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 tbsp shallot, minced
1 tbsp olive oil
1/4 cup vegan sour cream
1/4 cup vegan mayonnaise
1 tbsp yellow miso
Salt and pepper to taste
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 saute 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 th shallot begins to soften and the kale turns bright green.
Add the shallot and kale mixture to the bowl of potatoes. 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. Sprinkle a bit of salt on top.
Bake at 350 for approximately 30 minutes or until bubbly. You may want to check about halfway through the cooking time to ensure the potato skins do not get too brown. 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.