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Potato, Kale, and Kielbasa Casserole for Two

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“Based on a favorite soup. As a casserole, it is easier to transport or bring to lunch at the office. Casseroles are a comfort food for me, but most serve 8 or more. This recipe is for two, but can easily be multiplied for a crowd.”

Ingredients Nutrition


  1. Arrange a rack in the middle of the oven and preheat to 450 degrees F.
  2. In a dutch oven, combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
  3. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. (or mash until smooth with no chunks).
  4. Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
  5. Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 minutes, or until it is crisp-tender.
  6. Drain the kale in the colander, refresh it under cold water, and press out the excess water.
  7. Stir the kale and 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole dish.
  8. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon.
  9. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden. Stir them into the kielbasa.
  10. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
  11. NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
  12. Bake the casserole until heated through, about 20 minutes.

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