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Potato Turnip and Kale Sprouts Au Gratin
By Chef Tom Fraker

Potato Turnip and Kale Sprouts Au Gratin


For the sauce:

3 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
3 cups Whole Milk
Kosher Salt and Freshly Ground Black Pepper – to taste
6 cups Fresh Kale Sprouts – ends trimmed; halved lengthwise
1 tablespoon Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper – to taste
2 Yukon Potatoes
2 Turnips
4 ½ cups Sharp Cheddar Cheese – shredded


Heat the butter and flour in a pot, over medium flame, for about 2 minutes, whisking constantly.

Add the milk and mix well. Simmer for 20 minutes, stirring often. Do not let mixture burn.

Sauce should coat the back of a spoon when finished. Stir in the salt and pepper. Set aside.

Preheat oven to 350ºF.

In a sauté pan, heat the butter and olive oil. Add the kale sprouts and sauté for 5 minutes.

Remove from the heat and let cool.

Peel the potatoes and turnips and slice them very thin.

Pour a little of the sauce into the bottom of a baking dish. Cover the bottom with a layer of potatoes.

Next add a layer of turnips and the kale. Cover with some of the cheese.

Repeat the layering process until all ingredients are used.

Be sure to pour some sauce over each layer and make the last layer cheese.

Cover and bake for about 45 minutes.

Uncover and continue baking for 30 to 40 minutes longer or until potatoes are fork tender.