Scalloped Potatoes With Mushrooms Recipe

Name: Scalloped Potatoes With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 shredded Swiss cheese

Servings: persons

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 shredded Swiss cheese

1
Preheat oven to 375u00b0. 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.

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kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds potatoes (about 4 medium), peeled and sliced, 1 tablespoon butter, 1/2 pound sliced fresh mushrooms, 1 small onion, chopped, and more.

Yes, Scalloped Potatoes With Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scalloped Potatoes With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions