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Ingredients
- 2 pounds potatoes (about 4 medium), peeled and sliced
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup sour cream
- 1 cup coarsely chopped fresh spinach
- 2 cups shredded Swiss cheese
Directions
- 1. Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain.
- 2. Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
- 3. In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream.
- 4. Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.
- 5. Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 cup: 269 calories, 14g fat (9g saturated fat), 49mg cholesterol, 471mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 11g protein.
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