Cheesy Two Potato Casserole

At the Green City Farmers Market I saw some very curious blue potatoes and I had to get them. They are officially named the Adirondack Blue Potato. They are high in antioxidants. They are the inspiration of this dish.

Cheesy Two Potato Casserole
serves 6
Ingredients
4 Adirondack blue potatoes
4 red potatoes
1 1/2-2 cups cooked quinoa
1 bunch of kale
1 medium shallot, chopped
2 tsp olive oil
1/2 tsp salt
1 tsp italian seasonings
cayenne pepper to taste
1 cup shredded cheddar cheese

Scrub the potatoes really well if you plan on eating the skin like I do. Halve the potatoes and let them boil until soft. While the potatoes are boiling heat the olive oil with the shallot in a large pan. Add the salt, pepper and seasonings. Chop the kale into bite sized pieces and add it to the pan when the shallot becomes translucent. Cover the pan and let the kale wilt. Preheat the oven to 375 degrees (F). Grease a 9x12 baking pan and line the bottom with the cooked quinoa. When the potatoes are soft, drain them and slice them and add them to large pan and mix well. Take a taste and add whatever you think is missing. Move that mixture onto the quinoa in the baking pan. Top it with the cheddar cheese and bake for 10-15 min.