Scalloped Potatoes with Mushrooms Recipe

4.5 2 2
Scalloped Potatoes with Mushrooms Recipe
Scalloped Potatoes with Mushrooms Recipe photo by Taste of Home
Publisher Photo

Scalloped Potatoes with Mushrooms Recipe

Read Reviews
4.5 2 2
Publisher Photo
Potatoes and mushrooms make a one-dish meal I love – it’s the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + standing

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 (8 ounces) sour cream
  • 1 cup coarsely chopped fresh spinach
  • 2 cups (8 ounces) shredded Swiss cheese

Directions

Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. Drain.
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.
In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Remove from heat; stir in sour cream.
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.
Bake, uncovered, 12-15 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Scalloped Potatoes with Mushrooms in Taste of Home April/May 2015, p67

Nutritional Facts

1 cup: 269 calories, 14g fat (9g saturated fat), 49mg cholesterol, 471mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 11g protein.

  • 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 (8 ounces) sour cream
  • 1 cup coarsely chopped fresh spinach
  • 2 cups (8 ounces) shredded Swiss cheese
  1. Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. 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 1-2 minutes or until sauce is thickened. 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, 12-15 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Scalloped Potatoes with Mushrooms in Taste of Home April/May 2015, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forScalloped Potatoes with Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
toolbarsco User ID: 6725667 224248
Reviewed Apr. 6, 2015

"This is a tasty alternative to my regular scalloped potatoes recipe. We all loved the addition of spinach and mushrooms. Great for potlucks or holidays!"

MY REVIEW
MEHUDS User ID: 3927953 223807
Reviewed Mar. 29, 2015

"easy and tasty. We're not big onion lovers so I used half a small onion. Smelled delicious, tasted just as good."

Loading Image