Best 7 Homestyle Scalloped Potatoes And Mushrooms Recipes

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.

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.

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.

CLASSY CHANTERELLE MUSHROOMS AND POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool. Cut potatoes in half lengthwise.
• Melt 1 tablespoon butter in a large pot over medium heat. Add sage leaves and cook until crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Add potatoes to the pot; stir in mustard, olive oil, and thyme. Cook over medium heat, stirring occasionally.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Add mushrooms and a pinch of salt; cook until mushrooms begin to crisp, about 5 minutes. Add wine to deglaze skillet.
• Add cooked potatoes to the skillet with the mushrooms and stir to combine. Season with salt and pepper. Transfer to a serving dish and top with crispy sage leaves.

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.

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.

HOMESTYLE SCALLOPED POTATOES AND MUSHROOMS

Steps:

• 1. Heat oven to 400 degrees.
• 2. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain.
• 3. In large nonstick skillet over medium heat, heat oil.
• 4. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside.
• 5. In small bowl combine flour, salt and pepper.
• 6. Coat shallow 1 1/2-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture.
• 7. Add a layer of mushrooms.
• 8. Sprinkle with some of the cheese; dot with butter.
• 9. Repeat layers until all ingredients are used, ending with butter; pour milk over.
• 10. Bake 30 minutes until potatoes are tender and top is browned.
• 11. Sprinkle with parsley.