Easy Creamy Scalloped Potatoes with Garlic, Mushrooms & Cheese
Scallop Potatoes make a wonderful side dish for any main meal.
Ingredients:
- 5 medium to large Russet potatoes (sliced into 1/8-inch rounds, I use a mandolin for the slicing)
- 1 stick butter
- 1 minced onion
- 1 1/2 cup milk ( I use skim milk)
- 2 tablespoons corn starch
- 1 minced clove of garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 2 cups Cheddar Cheese
- Diced Mushrooms (optional)
- Chives (optional topping)
Directions:
- Preheat oven to 375°F.
- Use a 9 x 13-inch baking dish; set aside.
- Melt butter in a large pot over medium-high heat. Add onion, saute for a few minutes until soft and translucent.
- Add garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the corn starch until it is evenly combined, and cook for 1 more minute.
- Gradually pour in the milk, and whisk until combined.
- Add 1 cup cheddar cheese and whisk until combined.
- Add in salt and pepper, and whisk until combined.
- Add in one can of cream of mushroom whisk until combined.
- Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and the sauce thickens.
- Remove the sauce from heat and set aside.
- Combine the sliced potatoes in the pot and mix thoroughly with the sauce.
- Spread the potatoes and sauce in the baking pan.
- Then sprinkle evenly with 1 cup of the shredded cheddar cheese on top.
- Cover the pan with aluminum foil and bake for 45 minutes.
- The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 15-30 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and serve warm.