Homestyle Scalloped Potatoes And Mushrooms Food

SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• 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., 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 until sauce is thickened, 1-2 minutes. 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, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

MUSHROOM-GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer . Remove from pan., In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat., Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika., Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

HOME STYLE SCALLOPED POTATOES

Steps:

• In a large saucepan, sauté onion in butter until tender.
• Stir in flour, salt, and pepper until blended.
• Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Place half of potatoes in a greased 3 quart baking dish.
• Pour half of sauce over potatoes; repeat layers.
• Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
• Serve immediately; makes 8 servings.
• Source: high school home economics book.

SCALLOPED POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• With butter, grease 8-inch casserole.
• Arrange 1/3 of potatoes in buttered casserole.
• Sprinkle with salt and pepper.
• Top with half of the mushrooms, cheese, parsley, and onions.
• Repeat layers ending with potatoes, salt and pepper.
• Pour whipping cream over casserole.
• Bake 45-60 minutes or until potatoes are done when tested with fork.

EASY CHEESY SKILLET SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl.
• Mix well and set aside.
• Melt butter in a large skillet over medium-high heat.
• Add mushrooms and cook, stirring, for 2 minutes.
• Add green onions and garlic and cook, stirring, for 1 minute more.
• Add pimentos, potato mixture and milk to skillet and stir well to mix.
• Cook just until milk begins to bubble.
• Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes.
• Don't worry if this sticks a little. As long as it hasn't scorched, just stir it up and the sauce should be fine.

HOME-STYLE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until sauce is thickened., Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.