Chicken au Gratin Potatoes with a Lightened-Up Cream Sauce

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• 2 lb mixed red and white potatoes (cut into bite-sized pieces)
  Ingredient note

  Source: 2 lb mixed red and white potatoes (cut into bite-sized pieces)
• ½ each medium white onion (roughly chopped)
  Ingredient note

  Source: ½ medium white onion (roughly chopped)
• 2 tablespoons olive oil (divided)
  Ingredient note

  Source: 2 tablespoons olive oil (divided)
• 1 teaspoon fresh thyme leaves
  Ingredient note

  Source: 1 teaspoon fresh thyme leaves
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• ½ head cauliflower (roughly chopped)
  Ingredient note

  Source: ½ head cauliflower (roughly chopped)
• 2 cups chicken stock
  Ingredient note

  Source: 2 cups chicken stock
• ¾ cup grated white cheddar cheese
  Ingredient note

  Source: ¾ cup grated white cheddar cheese
• ¼ cup grated parmesan cheese
  Ingredient note

  Source: ¼ cup grated parmesan cheese
• 8 each bone-in chicken thighs
  Ingredient note

  Source: 8 bone-in chicken thighs
• 2 cups kale (packed)
  Ingredient note

  Source: 2 cups kale (packed)

1. Preheat your oven to 400 degrees Fahrenheit. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften.
2. While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer it to your blender or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts.
3. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed.
4. Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes.