Preheat oven to 375
olive oil
5 lbs red potatoes, sliced 1/4 inch
1 yellow onion, sliced thin on the vertical
2 large bunches of kale or a mix of greens, de-stemmed
2 1/2 cups shredded sharp cheddar cheese
salt
2 TBSP fresh thyme, chopped
3/4 cup vegetable broth
Blanch greens in boiling water for 3 minutes, set aside.
Grease a 9x13 pan with olive oil
Layer pan with potatoes, top with 1/2 of onion, and a sprinkle of salt, and 1 Tbsp of thyme.
Top with 1/2 of greens and 1/3 of cheese.
Repeat layers and finish with last 1/3 of potatoes and cheese.
Pour broth over dish and cover with foil.
Bake for 45 minutes covered. Remove foil and cook 15 minutes more unltil browned and potatoes are cooked.
~Enjoy
