| Prep: 20 mins | Cook: 1 hr | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 19g | 11g | 25g |
| sugars | fibre | protein | salt |
| 3g | 4g | 9g | 0.75g |
The first time I tasted the Catsears and Potato Bake, I was instantly transported back to my childhood kitchen in Miami where my Abuela combined simple ingredients to create culinary magic. This recipe beautifully fuses the earthy, slightly bitter notes of Catsears leaves with creamy potatoes, delivering a dish that’s both comforting and unexpected.
Why Catsears?
Catsears (Hypochaeris radicata) might sound like an unusual choice, but these nutrient-dense greens bring an incredible array of flavors and health benefits to the table. Rich in antioxidants, vitamins A and C, and packed with fiber, Catsears support your immune system and aid in digestion. Their distinct, slightly nutty taste pairs harmoniously with the familiar comfort of potatoes, onions, and garlic.
A Nutritional Powerhouse
Combining Catsears with thinly sliced potatoes not only balances out the flavors but also adds a wealth of nutritional value. Potatoes are an excellent source of potassium and vitamin B6, supporting heart health and metabolism. Adding in heavy cream and cheeses might make this dish feel indulgent, yet it’s these ingredients that transform it into a creamy, savory delight that’s hard to resist.
The herbs in this recipe—thyme, rosemary, and parsley—contribute more than just flavor. Thyme is known for its antibacterial properties, while rosemary can improve digestion and memory. Fresh parsley adds a pop of color and freshness, along with vitamins K, C, and A.
Perfect Pairings
The Catsears and Potato Bake can stand alone as a hearty vegetable dish, but it also pairs beautifully with a variety of proteins. Serve it alongside roasted chicken, grilled fish, or a tender pork loin for a complete meal. Its rich, creamy texture complements light, crisp salads exceptionally well, too. Think of it as a twist on a classic gratin or a more sophisticated take on scalloped potatoes. If you’re in the mood to keep the meal entirely plant-based, a simple chickpea salad with a tangy vinaigrette is an excellent accompaniment.
This versatile dish is ideal for any occasion, from family dinners to festive gatherings. Each bite tells a story—one of rustic, wholesome ingredients transformed into something truly special. As I always say, good food is like a good dance: it’s all about the harmony and balance of movements, or in this case, flavors.
So next time you’re looking to try something a bit different but utterly delicious, give the Catsears and Potato Bake a whirl. Trust me, your taste buds are in for a treat.
What You’ll Need
- 1 lb Catsears (Hypochaeris radicata) leaves, cleaned and chopped
- 2 lbs potatoes, peeled and thinly sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
Method
Step One
Preheat the oven to 375°F (190°C). Grease a large baking dish with butter or olive oil.
Step Two
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, sautéing until they are soft and translucent, about 5 minutes.
Step Three
Add the chopped Catsears leaves to the skillet. Cook for another 5-7 minutes until the leaves are wilted and tender. Season with salt, pepper, thyme, and rosemary. Remove from heat and set aside.
Step Four
In the greased baking dish, place a layer of thinly sliced potatoes, followed by a layer of the Catsears mixture. Repeat the layers until all ingredients are used, ending with a layer of potatoes.
Step Five
In a bowl, mix the heavy cream with a pinch of salt and pepper. Pour the cream evenly over the layered potatoes and Catsears.
Step Six
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Step Seven
Dot the top with small pieces of the remaining butter. Cover the dish with aluminum foil.
Step Eight
Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
Step Nine
After removing from the oven, let the dish rest for 10 minutes. Sprinkle with fresh parsley before serving.
