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Healthy, Cheesy White Bean Scalloped Potatoes

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Healthy, Cheesy White Bean Scalloped Potatoes

I am clinging onto comfort food as long as I can considering that the weather is turning here in Toronto. It’s looking like we are going to be in for a warm spring this year, and I am beyond excited. Big things are happening this year: I’m finally graduating from my Master’s program and entering the real working world, I’ve been getting some photography and writing opportunities outside of the blog, and I’m finally starting to make good money from it. I’m starting to even consider writing income reports for the blog – would you be interested in reading them?

Back to what we’re really here for though, and that’s these Healthy, Cheesy White Bean Scalloped Potatoes.???

Healthy, Cheesy White Bean Scalloped Potatoes         Healthy, Cheesy White Bean Scalloped Potatoes

Now that Easter is around the corner, I’m reminded of my favourite side dish from family gatherings. I’m used to scalloped potatoes being paired with a giant ham dinner, but haven’t eaten it in so long that my family has stopped serving it. Giving in to my cravings, I decided to make a giant scalloped potato casserole with kale and white beans…and I ate it all to myself!?

Healthy, Cheesy White Bean Scalloped Potatoes

The trick to the perfect scalloped potatoes is using a variety of cheese – I used cheddar, mozzarella and parmesan – and making a milk-based béchamel sauce to hold it all together. Of course, you will also want to slice your potatoes as thinly as possible, and use Yukon gold potatoes. You could experiment with Russets or red potatoes, but I find the Yukon gold variety to be the best in this kind of casserole.?

Healthy, Cheesy White Bean Scalloped Potatoes        Healthy, Cheesy White Bean Scalloped Potatoes

White beans add a very subtle, almost undetectable flavour and make these scalloped potatoes a whole meal and not just a side dish. You can always leave the kale out if you’re not a big fan or don’t want to change the original recipe too much – you can always have a salad on the side but you know me, always a fan of one-pot meals!

Healthy, Cheesy White Bean Scalloped Potatoes
Will you be trying these Healthy, Cheesy White Bean Scalloped Potatoes? If you try any of my recipes be sure to let me know on Instagram, Twitter or Facebook! I’d love to hear from you!

*Recipe adapted from Gimme Some Oven

Print Recipe
Healthy, Cheesy White Bean Scalloped Potatoes Yum
These Healthy, Cheesy White Bean Scalloped Potatoes are the perfect Easter side dish, and are filling enough for dinner all on their own!
Healthy, Cheesy White Bean Scalloped Potatoes
Votes: 0
Rating: 0
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Rate this recipe!
Course Casserole
Prep Time 15 minutes
Cook Time 55 minutes
Servings
-8 servings
Ingredients
Course Casserole
Prep Time 15 minutes
Cook Time 55 minutes
Servings
-8 servings
Ingredients
Healthy, Cheesy White Bean Scalloped Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F.
  2. Melt butter in a large pan over med-high heat. Add onion and garlic and sauté for 3-4 min until soft and fragrant.
  3. Stir in flour, whisking to prevent lumps and saute for another minute.
  4. Pour in the white beans, milk, salt and pepper, and whisk until combined. Cook for 2-3 min until the sauce comes to a boil. Turn down heat and simmer just until the sauce thickens, about 4-5 min. Remove from heat and set aside.
  5. Meanwhile, grease a medium-sized oven safe pan with olive oil. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top with half of the béchamel sauce, then sprinkle with half of the cheddar, mozzarella and parmesan cheese. Add all of the chopped kale, then top with remaining half of potatoes. Repeat by adding the rest of the béchamel and cheese.
  6. Cover the pan with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for 20-25 minutes.
  7. Top with fresh parsley or thyme and serve hot!

 

 

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3 Comments

  • Reply
    Kristen @ A Mind Full Mom
    March 10, 2016 at 07:45

    taylor, this is SO creative to use white beans in your sauce. Adds protein and a velvety texture. Perfect!

  • Reply
    Liz @ I Heart Vegetables
    March 10, 2016 at 08:01

    My husband LOVES potatoes but I’m always trying to find a slightly healthier angle, haha. These sound amazing!

  • Reply
    Erin @ Platings and Pairings
    March 10, 2016 at 11:19

    These look delicious Taylor! I love that you added beans into the mix! What a perfect Easter side dish.

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