Ingredients 

• ▢ ¼ cup unsalted butter
• ▢ 1 tablespoon minced garlic
• ▢ ½ cup finely chopped yellow onion
• ▢ ¼ cup all-purpose flour
• ▢ 2 cups whole milk
• ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ⅛ teaspoon nutmeg
• ▢ 2 pounds yukon gold potatoes, peeled and cut into ⅛” thick slices
• ▢ 1 cup shredded gruyere cheese
• ▢ 1 cup shredded sharp cheddar cheese
• ▢ 2 teaspoon chopped chives

Instructions 

• Preheat the Oven – Set the oven rack to the middle position. Heat to 400ºF (200ºC).
• Make the Cream – Melt butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.
• Add the Cheeses – Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.
• Assemble the Casserole – Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
• Bake – Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
• To Serve – Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.

Notes

• Make Ahead: Assemble, cover, and refrigerate for 2 days before baking. More baking time may be needed as the ingredients and pan will be cold. 
• Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month. 
• Reheating: Cover and reheat a small portion in the microwave on a high setting in 15 to 30-second increments until hot. Alternatively, cover and reheat in the oven at 350ºF (177ºC) until hot. 

INGREDIENTS

• 3 pounds Russet potatoes, peeled
• 2 teaspoons fine sea salt*, divided
• 2 tablespoons unsalted butter, divided, plus more for garnish
• 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
• 1 medium clove garlic, pressed or minced
• 8 ounces cream cheese
• 4 ounces (½ cup) sour cream
• 3 tablespoons thinly sliced green onion, divided

INSTRUCTIONS

1. To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).
2. Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
3. Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.
4. Carefully drain off all of the water and leave the potatoes in the colander for now.

5. Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
6. Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale until the potatoes reach your desired consistency (I like mine a little chunky, but you can mash them completely smooth if you prefer).
7. Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash it together until the mixture is mostly combined, then add 2 tablespoons of the green onions and stir until everything comes together.
8. Transfer the mashed potatoes to a serving bowl. Top with a couple pats of butter and the remaining tablespoon of green onions. Serve while warm.

Ingredients

Two 1-pound bags mixed baby (peewee) potatoes 4 long sprigs fresh rosemary Kosher salt Extra-virgin olive oil, for drizzling Freshly cracked black pepper

Directions

1. Fill a pot with the potatoes, 2 sprigs of the rosemary and enough cold water to cover by an inch. Season generously with salt. Turn the heat to high and bring to a boil, then lower to a simmer. Cook until a fork only gives a bit and slides in but doesn’t break the potato apart, about 8 minutes after it comes to a boil. Drain the potatoes and discard the boiled rosemary. Allow the remaining moisture to evaporate from the potatoes.
2. Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment or nonstick aluminum foil.
3. Spread the potatoes on the prepared baking sheet. Drizzle with oil and add the remaining 2 sprigs of rosemary and salt and pepper to taste. Toss to coat evenly. Spread into a single layer. Roast the potatoes, rolling and moving them around a bit halfway through, until golden and slightly crispy, about 20 minutes. Transfer the potatoes and roasted rosemary to a bowl and serve.