**Creamy, cheesy, and packed with earthy flavors, Mushroom Gruyère Scalloped Potatoes are an indulgent side dish that will steal the show at any gathering. Featuring tender Yukon Gold potatoes, a savory mushroom mixture, and a rich Gruyère cheese sauce, this dish is a harmonious blend of textures and flavors.**
**In this article, we present two variations of this classic recipe: a vegetarian version and a bacon-enhanced version, both equally delectable in their own right. We'll guide you through the process of creating these scalloped potatoes from scratch, with step-by-step instructions and helpful tips to ensure perfect results every time.**
**So, whether you're a vegetarian seeking a hearty and flavorful side dish or a bacon lover looking for an extra layer of savory goodness, we've got you covered. Let's dive into the world of Mushroom Gruyère Scalloped Potatoes and explore the magic that awaits your taste buds.**
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
This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 14 to 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
- Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
- Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
- Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.
OLD-FASHIONED SCALLOPED POTATOES
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Categories Potato Side Casserole/Gratin Cheddar Winter Gourmet Thanksgiving Vegetarian
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
- Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
- Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
SCALLOPED POTATOES
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
GRUYERE SCALLOPED POTATOES
A delicious scalloped potatoes recipe. Use a shallow casserole dish. If you need a faster cooking time, parboil the potatoes for a few minutes.
Provided by CookingONTheSide
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
- Layer the bottom of the casserole dish with 1/3 of the potato slices.
- Sprinkle with salt and pepper.
- Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
- Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
- Sprinkle with a little Parmesan.
- Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
- Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
- Sprinkle with a little Parmesan.
- Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
- Return to the oven for an additional 30-40 minutes.
- When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
- Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
Tips:
- Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for scalloped potatoes because they hold their shape well and have a creamy texture.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Use a good quality cheese: Gruyère cheese is a classic choice for scalloped potatoes, but you can also use other cheeses such as Cheddar, Parmesan, or Asiago.
- Layer the potatoes and cheese evenly: This will help to ensure that the potatoes are cooked evenly and that the cheese is melted throughout the dish.
- Bake the potatoes until they are tender and the cheese is melted and bubbly: This will typically take about 45 minutes to an hour.
Conclusion:
Mushroom Gruyère Scalloped Potatoes are a delicious and comforting dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a dish that will impress your friends and family.
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