Scalloped Potatoes with Mushrooms

• Produce

  • 1 Garlic clove
  • 1/2 lb Mushrooms, fresh
  • 1 Onion, small
  • 1/2 tsp Oregano, dried
  • 2 lbs Potatoes
  • 1 cup Spinach, fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1 cup Sour cream
  • 2 cups Swiss cheese

Found on tasteofhome.com

Description

Ingredients

• 2 pounds potatoes (about 4 medium), peeled and sliced
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 cup (8 ounces) sour cream
• 1 cup coarsely chopped fresh spinach
• 2 cups (8 ounces) shredded Swiss cheese

Directions

• Directions Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. 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 1-2 minutes or until sauce is thickened. 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, 12-15 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings. Originally published as Scalloped Potatoes with Mushrooms in Taste of Home April/May 2015, p67 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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