Mushroom Dill Scalloped Potatoes
1½ cups sliced mushrooms
¾ cup sliced onion
1 teaspoon oil
¼ cup 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" thick rounds
Preheat oven to 350 degrees F. Spray a casserole dish with nonstick spray.
In medium saucepan, sauté mushrooms and onion in oil. Stir over medium-heat until tender (about 5 min.)
Sprinkle flour over vegetables. Stir until vegetables are coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5-6 minutes, stirring often.
Add dill, Worcestershire, salt, pepper and cheese. Cook 1 more minute, until cheese is melted. Remove from heat.
Spread 1/3 of the potatoes over the bottom of the prepared casserole dish, followed by 1/3 cheese sauce. Repeat layering 2 more times. Cover and bake 1½ hours. Remove from oven and let stand for about 15 minutes before serving.
PREP TIME 20 Min
COOK TIME 1½ hours
Pairs Well With
A little more flavor and variety than the usual scalloped potato recipe