Mushroom Scalloped Potatoes
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.
- 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
- Preheat oven to 375 degrees.
- Mix the soup, evaporated milk, and spices.
- Lightly oil a casserole dish.
- Layer potatoes over the bottom.
- Add a little cheese.
- Layer more potatoes.
- Layer more cheese.
- Continue this until you’re out of potatoes.
- Add the mushrooms.
- Pour the soup mixture over the top.
- Add the remaining cheese.
- Bake covered for 1 hour, removing the top for the last 10-15 minutes if you prefer a crispy top.
This recipe on Tasty Planner.