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Mushroom Scalloped Potatoes

February 14, 2010

Scalloped potatoes are one of those delicious and decadent foods that I never make.  It’s that whole real cream thing.  It’s hell on a diet.  But for Valentine’s Day I decided to be decadent and scalloped potatoes were the order of the day.  I started prowling for recipes and stumbled across this one from More Than Burnt Toast.  Instead of cream it uses cream of mushroom soup and adds in mushrooms.  I could work with lightening that!  Since there are only two of us, I halved the recipe, of course and made a few other changes.  It works out to 4 servings at 327 calories and 6.8 grams of fat.

Ingredients:

  • 4 cups thinly sliced red potatoes, peel on
  • 6 medium portabella mushrooms, thinly sliced
  • 1 can Cream of Mushroom soup
  • 1/2 cup evaporated skim milk
  • 4 oz. 2% cheddar cheese, grated
  • sea salt, to taste
  • freshly ground pepper, to taste
  • paprika, to taste
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix the soup, evaporated milk, and spices.
  3. Lightly oil a casserole dish.
  4. Layer potatoes over the bottom.
  5. Add a little cheese.
  6. Layer more potatoes.
  7. Layer more cheese.
  8. Continue this until you’re out of potatoes.
  9. Add the mushrooms.
  10. Pour the soup mixture over the top.
  11. Add the remaining cheese.
  12. Bake covered for 1 hour, removing the top for the last 10-15 minutes if you prefer a crispy top.

Printable version.

This recipe on Tasty Planner.

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