Beefy Kale and Potato Casserole
This is a kicked-up variation of classic scalloped potatoes with the addition of ground beef, kale and creamy cottage cheese. It’s an excellent dish for a crowd.
1 Tbsp. olive oil
1 lb. lean ground beef
2 cloves garlic, minced
1 onion, diced
½ tsp. each salt and pepper, divided
2 Tbsp. butter
3 Tbsp. all-purpose flour
2 ½ cups milk
1 Tbsp. chopped fresh thyme
1 tsp. Dijon mustard
1 lb. Yukon Gold potatoes, peeled and thinly sliced (about 3 potatoes)
1 lb. sweet potatoes, peeled and thinly sliced (about 2 sweet potatoes)
2 cups shredded stemmed kale
2 cups Nordica® Cottage Cheese
½ cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
- Preheat oven to 350°F. Heat oil in saucepan set over medium heat; sauté beef, garlic, onion and ¼ tsp. each salt and pepper for 7 to 10 minutes or until beef is browned. Transfer to plate.
- In same saucepan, melt butter over medium heat; stir in flour and cook for 1 minute. Whisk in milk, thyme, mustard and remaining salt and pepper. Cook, whisking, for 5 to 7 minutes or until thickened.
- In greased 13×9-inch glass baking dish, layer one-third each potatoes and sweet potatoes, beef mixture, kale, cottage cheese and sauce; repeat layers twice. Top with Parmesan cheese.