CREAMY MUSHROOM SCALLOPED POTATOES
Creamy Mushroom Scalloped Potatoes are the perfect comfort food for cozy and rainy days…creamy, rich and cheesy;
I cooked the Perfect Creamy mushroom scalloped potatoes yesterday and it's the best comfort food for cozy and rainy days! Scalloped potatoes are a classic warm hearted dish made with thinly sliced potatoes layered and baked until hot and mouth watering. Yummy!!
All the ingredients prepared first to save time when cooking it is a great tip that my mom taught me, and another easy little trick is to cook the potatoes for just a few minutes before you put this together, you will cut down your cooking time by as much as an hour, thanks mum!
Creamy Mushroom Scalloped are easy to make and incredibly delicious. It only takes 45 minutes to cook.
Hack to reduce cooking time:
Potatoes: Boiling the sliced potatoes for a few of minutes before start cooking makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven.
Cooking: make sure to slice the potatoes thin. The casserole won’t cook evenly if you have a mix of thin and thick slices.
Let's Start Cooking Your Creamy Mushroom Scalloped Potatoes
PREP: Slice the potatoes and boil the potatoes 5 minutes (this is a huge time saver for busy professionals like us).
COOK: Mix The ingredients (check the video tutorial I made specially for you).
LAYER: Layer the potatoes, the sauce, the ingredients and cheese in a 9×9 baking dish. Get cheeky and Top with more cheese if you want ;)
BAKE: Bake the creamy mushroom scalloped potatoes until golden and bubbly.
RECIPE: CREAMY MUSHROOM SCALLOPED POTATOES
Servings: 10 prep time: 15 Min cook time: 45 Min total time: 60 Min
FOR THE POTATOES:
3 pounds Gold Potatoes , peeled and sliced thin, 2 cups shredded Cheese (cheddar, parmesan or goat cheese) , divided 1 medium Red Onion (sliced thin).
FOR THE MUSHROOM GRAVY
1/2 cup Butter (divided ) 16 ounces Mushrooms (sliced) 3 cloves Garlic (minced or crushed) 1/3 cup Flour, 1 cup Broth (vegetable), 2 cups Milk, salt (to taste) fresh Black Pepper (to taste) Minced Parsley or Coriander (optional)
Preheat oven to 375°F. Butter baking dish. Set aside.
Pre-cook the potatoes for 5 minutes.
Make the gravy: In saucepan, melt half of butter (1/4 cup) over medium-high heat. Add garlic, cook until softened and then add mushrooms and cook until mushrooms are golden brown and excess mushroom liquid evaporates, about 5-10 minutes. Add remaining (1/4 cup) butter and cook until melted. Stir in the flour, whisking to remove lumps. Add about 1/2 cup of broth, whisking until incorporated. Pour in the remaining broth and milk. Whisk until well combined. Season with salt and pepper, to taste. Reduce heat to medium, stirring often, simmer until slightly thickened, about 15 minutes. Check for seasoning and add more if needed. Remove from heat and set aside. Layer 1/2 of the potatoes in the prepared baking dish, making sure to separate slices. Top with half of the gravy. Layer half of the sliced onions. Layer about 1/2 of the cheese over the potatoes.Top with the remaining potatoes (making sure to separate slices). Top with remaining gravy, onions and cheese. Cover the dish with aluminum foil. Bake for 30 minutes, then remove foil and bake uncovered for about 15-20 minutes or until top is golden and potatoes are tender. Garnish with your favourite herb. Serve warm. Enjoy!