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?
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!?
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.?
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!
*Recipe adapted from Gimme Some Oven