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.

1 tbsp butter

1 tbsp olive oil

1 medium yellow onion diced

2 cloves garlic minced

2 tbsp flour

½ cup white kidney beans pureed

1 cups milk

1 tsp salt

½ tsp pepper

8 medium-sized Yukon gold potatoes thinly sliced

1 cup kale chopped

1 cup cheddar cheese grated

½ cup mozzarella cheese grated

½ cup Parmesan cheese grated

Directions at thegirlonbloor.com

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