Mushroom Dill Scalloped Potatoes
This recipe adds nice flavors to your everyday classic scalloped potatoes.
Servings: 8 servings
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
Serving: 1serving | Calories: 241kcal | Carbohydrates: 41g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 1061mg | Fiber: 5g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 2mg