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French Inspired Potato and Bean Casserole

Updated: Aug 20, 2020

I love casseroles. You combine delicious foods together in a dish and bake. Do the work one night and you have dinner for a few nights. Or make it for a party the day before and bake it while you enjoy your guests.

This hearty layered casserole was inspired by my love of the French dish known as cassoulet and the scalloped potatoes my mother used to make. The result is a nourishing, comforting and healthy dinner that is sure to please.

French Inspired Potato and Bean Casserole

Serves 6

For Bean Layer

1/2 cup chopped onion (about 1 small onion)

1/2 cup chopped shallots (about 2 medium shallots)

3 carrots, sliced

3 large cloves of garlic, minced

1 teaspoon oregano

1 teaspoon thyme, crushed

1 1/2 teaspoons dried sage, crushed

1/2 teaspoon salt, optional

Freshly ground pepper to taste

1/2 cup plus 2 tablespoons dry red wine (such as Cabernet Sauvignon)

1 15.5 oz can kidney beans, drained and rinsed

1 15.5 oz can great northern beans, drained and rinsed

1/2 cup vegetable broth

1 1/2 cups chopped greens (I like baby kale)

1/2 cup whole grain bread crumbs

For Potato Layer:

4 medium baking potatoes, peeled and sliced thin

2 tablespoons oat flour (any type of flour will also work)

1 small onion, peeled, quartered, and sliced

1 cup oat milk (or other plant milk of choice)

In a large non-stick frying pan, sauté onions and shallots over medium low heat for 10 minutes. If onions begin to stick, add a little water. Stir in carrots, garlic, herbs, salt, pepper, and 1/2 cup of the red wine. Cook 15 minutes over low heat.

Add the beans and vegetable broth. Bring to a boil, lower heat and cook until carrots are tender, about 25 minutes.

A Scalloped Potato Layer for a French Inspired Bean and Potato Casserole
Potato Layer

While the beans and carrots cook, heat over to 350°. Place potato slices in the bottom of a 9x13 casserole dish. Sprinkle with the oat flour. Place onion slices over this and pour the oat milk over all. Cover pan with foil and bake for 30 minutes.

When carrots are tender, stir in greens and the final 2 tablespoons of the red wine. Remove from the heat and let stand until potatoes have been baking for 30 minutes.

When potatoes have baked for 30 minutes, remove from the oven. Uncover and carefully spread the bean mixture over the potatoes. Recover with foil and return to the oven and bake another 25 minutes. Remove from the oven, uncover, and place the breadcrumbs on top. Return to the oven uncovered for 5 minutes to brown.


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