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
Scalloped Potatoes with Mushrooms
Scalloped Potatoes with Mushrooms
Prep Time
40 min
Cook Time
15 min
Yield
8 servings
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 sour cream
- 1 cup coarsely chopped fresh spinach
- 2 cups shredded Swiss cheese
Directions
- 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
1 cup: 269 calories, 14g fat (9g saturated fat), 49mg cholesterol, 471mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 11g protein.
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