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Scalloped Potatoes with Mushrooms

Total Time

Prep: 40 min. Bake: 15 min. + standing

Makes

8 servings

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 Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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