CREAM OF MUSHROOM SCALLOPED POTATOES
Make and share this Cream of Mushroom Scalloped Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp and drain well on paper towels.
- Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
- Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
- Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
- Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.
Nutrition Facts : Calories 602.3, Fat 40.7, SaturatedFat 16.9, Cholesterol 75.8, Sodium 906.1, Carbohydrate 42.5, Fiber 4.9, Sugar 3.9, Protein 17.5
SCALLOPED POTATOES WITH MUSHROOMS
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
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
SCALLOPED POTATOES AND MUSHROOMS
These potatoes are truly delicious and especially nice for special occasions. Recipe was given to me by my best friend - a marvelous cook. I couldn't stop eating them!
Provided by BeachGirl
Categories Potato
Time 1h20m
Yield 1 8inch casserole, 8 serving(s)
Number Of Ingredients 7
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.
SCALLOPED POTATOES WITH PORCINI MUSHROOMS
Delicious. I make this each family get together, it is a bit time consuming to prepare but so special it's worth it. Note: can be prepared up to 24 hours in advance.
Provided by rsgunnell
Categories Potato
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
- Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
- Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.
- In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
- Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
- Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
- Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
- Taste, adjust seasoning.
- Spread potato mixture in prepared dish. Drizzle remaining cream over top.
- If serving immediately cook, uncovered 45 minutes at 325°F.
- Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.
Nutrition Facts : Calories 402.6, Fat 20.2, SaturatedFat 12.4, Cholesterol 65.2, Sodium 213.4, Carbohydrate 50.3, Fiber 6.1, Sugar 4.4, Protein 7.7
SCALLOPED POTATOES WITH SHALLOTS MUSHROOMS GARLIC AND THYME
Make and share this Scalloped Potatoes With Shallots Mushrooms Garlic and Thyme recipe from Food.com.
Provided by dicentra
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
- Preheat oven to 375°.
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
- Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
- Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
- Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.
- Cover with foil; bake at 375° for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.
Nutrition Facts : Calories 216.5, Fat 3, SaturatedFat 1.2, Cholesterol 6.1, Sodium 336.2, Carbohydrate 41.8, Fiber 2.8, Sugar 5.4, Protein 7.8
SCALLOPED POTATOES WITH MUSHROOM DUXELLES
Nothing says it better than potatoes and mushrooms....comfort food! This recipe is made simple by making the mushroom duxelles in advance and freeze them. Duxelles give earthy, aromatic flavor to meat and fish stuffings, soups, stews, pastas, and casseroles.
Provided by Abby Girl
Categories Potato
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Duxelles: Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely. (can be made in advance and freeze in 4 - 1 cup freezer bags). This recipe will use only 1 cup of the mushroom mixture. If used frozen, retain some of the mushroom liquid and add it to the milk mixture (optional).
- Potato Gratin: Preheat oven to 375°.
- Combine first 6 ingredients in a large stockpot over medium heat; bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Drain potatoes through a sieve over a bowl; reserve potatoes and liquid.
- Arrange half of potatoes in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread Duxelles evenly over potatoes; sprinkle with 1/2 the cheese. Top with remaining potatoes. Pour the reserved cooking liquid over potatoes; sprinkle with remaining 1/2 cheese. Bake at 375° for 50 minutes or until cheese begins to brown. Let stand 5 minutes.
Nutrition Facts : Calories 294, Fat 6.8, SaturatedFat 3.2, Cholesterol 14.9, Sodium 607.1, Carbohydrate 47.6, Fiber 6.2, Sugar 7.3, Protein 13.3
BAKED SCALLOPED POTATOES
A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
- Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g
SCALLOPED POTATOES WITH FENNEL, MUSHROOMS AND GOAT CHEESE
Categories Mushroom Potato Side Bake Vegetarian Goat Cheese Fennel Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
- Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute. Remove from heat.
- Mix potatoes, sliced fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining goat cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.
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