Scalloped Potatoes w/ Mushrooms

Every person who makes a homemade version of scalloped potatoes usually has had that recipe passed down to them from their mother, their mother’s mother or even further in their history, so the emotional attachment to the recipe immediately precludes any other scalloped potatoes from contention.

At an early age, I remember my mother ‘teaching‘ me the art of making scalloped potatoes. It came down to very thinly sliced potatoes sprinkled with flour, salt & pepper then covered with scalded milk and baked. I think it was dotted with butter and quite possibly topped with bread crumbs. For that matter, there might have even been a few thinly sliced onions involved but I have to admit, I’m a bit fuzzy on that. As plain and simple as it was, it tasted glorious to us.

This scalloped potato recipe starts with Yukon Gold potatoes. They have loads of great flavor and are a beautiful color both when they are raw as well as when they are cooked. For this particular recipe, keep the skin on the potato as it will add loads of fiber to the dish.

Food trends come and go and nothing highlights this more than looking up old recipes. Still eaten today, scalloped potatoes were the prolific side dish of the 1920s. Dairy was no longer rationed and the rich casserole took full advantage of this.

Print Recipe
Scalloped Potatoes w/ Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large saucepan, place potatoes & cover with water. Bring to a boil. Reduce heat; cook, uncovered until tender, 8-12 minutes. Drain.
  2. In another saucepan, heat butter over medium-high heat. Add mushrooms & onion; cook & stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
  3. Preheat oven to 375 F. Butter an 8-inch square baking dish; set aside.
  4. In a small bowl, whisk flour, broth & seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook & stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream.
  5. Thinly slice potatoes. Arrange half of the potatoes in baking dish. Spread half of the hot mushroom sauce over top; sprinkle with 1/2 of the cheese. Layer remaining potatoes , sauce & cheese & sprinkle with French Fried Onion Toppers if using.
  6. Bake, uncovered, until heated through & cheese is melted, 12-15 minutes. Allow to stand 10 minutes before serving. Top with sliced green onions to garnish.