Scalloped Potatoes And Mushrooms Recipes

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

BAKED SCALLOPED POTATOES

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.

CREAM OF MUSHROOM SCALLOPED POTATOES

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.

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.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

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.

SCALLOPED POTATOES WITH FENNEL, MUSHROOMS AND GOAT CHEESE

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.