Ingredients
- 2 chioggia beets, peeled and shredded
- 3 carrots, peeled and shredded
- ½ cup cashews, roasted and chopped
- ½ cup coconut milk
- ¼ rice vinegar
- 3 tablespoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon kosher salt
Instructions
- Preheat oven to 350F.
- Heat a large sauté pan. Add olive oil to hot pan, then add onions. Season with salt and pepper. Once onions become translucent, add kale and garlic to pan. When kale is completely cooked, set mixture aside to cool.
- In a large mixing bowl, add potatoes, kale/onion mixture, cream, 1 cup of gruyere cheese, and nutmeg. Evenly toss until all ingredients are thoroughly coated with cream.
- Coat a 9x13 baking dish with butter. Add mixture to pan, being sure to evenly distribute. Top with remaining 1 cup of gruyere cheese and cover pan with aluminum foil.
- Bake with cover for 1 hour. After 1 hour, pull foil off and continue to bake for an additional 20-25 minutes until potatoes are fork tender and cheese is brown.
- Allow to rest for 15 minutes before serving.