Scalloped Mushroom Potatoes

Scalloped Mushroom Potatoes contain layers of slices of potatoes and onions and mushrooms baked in a cream mixture.

My family will tell you that I always manage to find a place to add mushrooms to our daily evening meal. This recipe is a good example. The mushrooms mixed with the onions, garlic and sherry add an extra special flavour to these scalloped potatoes.

They are a perfect starch for the baked ham you might serve on New Year’s Day.

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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.

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.

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.

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.