These Mushroom Dill Scalloped Potatoes are a fantastic potato side dish. The mushroom and dill are nice flavors to add to classic scalloped potatoes.
Scalloped potatoes are great comfort food! This potato dish is the perfect one for mushroom lovers. Swiss cheese brings it all together with a creamy dill sauce. This is a delicious side dish to serve with your main dish dinner.
Ingredients needed:
- sliced mushrooms
- onion
- canola, vegetable or olive oil
- all purpose flour
- milk
- fresh dill
- Worcestershire sauce
- salt and pepper
- Swiss cheese
- potatoes
How to make Mushroom Dill Scalloped Potatoes:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 350°F. Spray a 9×13 inch casserole dish (or something similar) with nonstick spray.
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In a medium saucepan, sauté the mushrooms and onion in oil. Stir over medium heat until tender, about 5 minutes.
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Sprinkle the flour over the vegetables. Stir until the vegetables are coated with flour. Then, gradually stir in the milk. Cook until the mixture is thick and bubbly, about 5 to 6 minutes, stirring often.
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Add the dill, Worcestershire sauce, salt, pepper and cheese. Cook 1 more minute, until the cheese is melted. Remove from heat.
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Spread ⅓ of the potatoes over the bottom of the prepared casserole dish, followed by ⅓ cheese sauce. Repeat the layering 2 more times.
Cover and bake 1½ hours. Remove from the oven and let stand for about 15 minutes before serving.
Sprinkle a little more fresh dill on top, if desired. It just makes it more pretty!
Make Ahead:
Make this dish ahead until just before baking. Wrap the dish and refrigerate until ready to bake. Take it out of the fridge for at least 1/2 hour before baking so the dish isn’t super cold going into a hot oven.
Leftovers of these mushroom dill scalloped potatoes are excellent. Just heat up the next day. Sprinkle a little more Swiss cheese on your leftover potatoes to jazz them up a bit. Enjoy!
Recipes Using Fresh Dill:
- Lemon Dill Marinated Salmon
- Egg Salad Cups with Smoked Salmon and Dill
- Creamy Potato Dill Soup
- Dill Potato Salad with Feta
- Curry Dill Dip
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Mushroom Dill Scalloped Potatoes
Ingredients
- 1½ cups sliced mushrooms
- ¾ cup sliced onion
- 1 teaspoon canola or vegetable oil
- ¼ cup all purpose flour
- 2 cups milk
- 1 tablespoon minced fresh dill
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded Swiss cheese
- 4 large potatoes, peeled, washed and sliced into ¼-inch thick rounds
Instructions
- Preheat the oven to 350°F. Spray a 9x13 inch casserole dish (or something similar) with nonstick spray.
- In a medium saucepan, sauté the mushrooms and onion in oil. Stir over medium heat until tender, about 5 minutes.
- Sprinkle the flour over the vegetables. Stir until the vegetables are coated with flour. Then, gradually stir in the milk. Cook until the mixture is thick and bubbly, about 5 to 6 minutes, stirring often.
- Add the dill, Worcestershire sauce, salt, pepper and cheese. Cook 1 more minute, until the cheese is melted. Remove from heat.
- Spread ⅓ of the potatoes over the bottom of the prepared casserole dish, followed by ⅓ cheese sauce. Repeat the layering 2 more times. Cover and bake 1½ hours. Remove from the oven and let stand for about 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
