Scalloped Mushroom Potatoes

Posted on by December 30, 2013

Scalloped Mushroom Potatoes

Print recipe

Ingredients

  • 5 Large potatoes (sliced)
  • 2 Large onions (medium dice)
  • 2 Cups cremini or white mushrooms (sliced)
  • 2 Cloves garlic (minced)
  • your favourite steak spice mixture
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1/3 cup medium dry sherry
  • 2 Tsp dried parsley
  • 2/3 cups grated Parmesan cheese
  • 2/3 cups whipping cream
  • 2/3 cups half and half

Directions

Peel potatoes, slice about 1/4 inch thick. Place in bowl and cover with cold water.
Scalloped Mushroom Potatoes - prepare the potatoes
Chop the onions and saute in 1 tbsp butter and 1 tbsp of olive oil. When they are starting to soften, add the sliced mushrooms and chopped garlic and continue to saute.

Sprinkle generously with steak spice mixture. Add the sherry and continue to saute for about a minute. Take the mushroom mixture off the burner. Add the dried parsley.
Scalloped Mushroom Potatoes - mushroom mixture
Butter a glass baking dish large enough to hold all the potatoes. Spread about one-third of the potatoes over the bottom. Sprinkle with half the mushroom mixture. Add about one-third of the cheese. Repeat layers once; cover the top with the remaining potatoes. Mix together the two creams and pour over the potatoes. Top with the remaining cheese and dot with the remaining butter.

Season lightly with salt and pepper.
Scalloped Mushroom Potatoes - ready to bake
Bake in 325 °F oven, basting with the cream mixture occasionally, until potatoes are tender and the top is crisp, 1 ½ to 1 ¾ hours.