Mushroom Gruyere Scalloped Potatoes Recipes

SCALLOPED POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• With butter, grease 8-inch casserole.
• Arrange 1/3 of potatoes in buttered casserole.
• Sprinkle with salt and pepper.
• Top with half of the mushrooms, cheese, parsley, and onions.
• Repeat layers ending with potatoes, salt and pepper.
• Pour whipping cream over casserole.
• Bake 45-60 minutes or until potatoes are done when tested with fork.

CREAM OF MUSHROOM SCALLOPED POTATOES

Steps:

• Fry bacon until crisp and drain well on paper towels.
• Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
• Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
• Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
• Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.

GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
• Layer the bottom of the casserole dish with 1/3 of the potato slices.
• Sprinkle with salt and pepper.
• Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese.
• Layer on 1/2 of the bacon, 1/2 of the parsley and chives.
• Sprinkle with a little Parmesan.
• Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper.
• Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives.
• Sprinkle with a little Parmesan.
• Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
• Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese.
• Return to the oven for an additional 30-40 minutes.
• When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
• Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• 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., 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., 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. , 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. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.