Preheat your oven to 400°F.

Add about 2” inches of water to a large pot, and bring it to a boil. Place a steamer insert into the pot and add the kale. Cover the pot and allow to cook for 5 minutes, or until the kale has wilted and is bright green. Remove the kale from the steamer and set aside until ready to use.

If you don’t have a steamer basket, you can blanch the kale. Bring a large pot of water to a rolling boil and have a bowl of ice water standing by. Place the kale into the boiling water and allow to cook for about 3 minutes, or until bright green. Use a slotted spoon to carefully transfer the kale to the bowl of ice water. Then place the kale in a colander and squeeze out any excess water.

While the kale is steaming, cut the potatoes. Use the slicing blade of a food processor or mandoline slicer to cut them into thin slices. They should be about ¼” thick.

Mix the breadcrumbs and nutritional yeast together in a small bowl.

Layer half of the potatoes into a 9x13-inch casserole dish. Top with half the kale, and then pour on half of Veggie-Packed Vegan Cheese Sauce.

Repeat with another layer of potatoes, kale, and cheese sauce.

Top with the breadcrumb mixture. Sprinkle the paprika on top.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown.

Serve hot.