• Prep Time: 40 mins
  • Cooking Time: 15 mins
  • Serves: 8

Scalloped Potatoes with Mushrooms

  • Recipe Submitted by on

 Ingredients List

  • 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 shredded Swiss cheese


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.

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