Our version of this Dauphinoise may be a little less sophisticated but it makes for a satisfying one-dish meal! We bake several pans of it in advance and throw them from the freezer into the oven when we need a quick meal. Add a side salad, and you’re done!


1 cup cream
2 tbsp (30 mL) finely chopped rosemary
2 tbsp butter or lard
2 cloves garlic, minced
1 medium onion, chopped
2 lb ground grass-fed beef
8 cups (2 L) lightly packed kale, washed, spun and stemmed
2 lb (1 kg) sweet potatoes, peeled and thinly sliced
Sea salt and black pepper
¼ cup (60 mL) grated sharp cheese (we used emmental)


Saute Beef and Kale Separately

  1. In a large skillet, saute onion and brown beef. Remove.
  2. Add kale and garlic, saute. Remove from heat.

Layer Ingredients

  1. Generously grease a glass oven-safe pan.
  2. Cover the bottom of the pan with one layer of sweet potato slices.
  3. Evenly distribute a layer of ground beef.
  4. Then, evenly distribute a layer of kale.
  5. Sprinkle a layer of cheese.
  6. Repeat…sweet potato, ground beef, kale and cheese.
  7. End with a generous layer of cheese.

Top with Cream Mixture

  1. Stir together the cream, rosemary, salt and pepper.
  2. Pour the mixture over the pan.


  1. Bake, uncovered, at about 400ºF until tender, browned and bubbling, 50 to 55 minutes, covering top with foil if it starts to brown too much. Let stand for 10 minutes before serving.