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  • Mom's Scalloped Potatoes

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Lillie Ann Passwaiter
    70 recipes
    >
    Used square white glass casserole dish at least 2 quarts. Used Cream of Mushroom Soup Recipe from Bragg Cook Book prepared separately and added to the sliced potatoes and chopped onions.

    Ingredients

    • 4 MEDIUM ORGANIC POTATOES, PEELED AND SLICED
    • 1 MEDIUM ORGANIC ONION, USED RED IF AVAILABLE, FINELY CHOPPED
    • "CREAM OF MUSHROOM SOUP" INGREDIENTS FOR SAUCE!
    • 1/2 LB. FRESH ORGANIC MUSHROOMS, WASHED & CHOPPED.
    • 2 TABLESPOONS ORGANIC CELERY, MINCED
    • 2 TABLESPOONS ORGANIC ONION, MINCED
    • 4 TABLESPOONS ORGANIC OLIVE OIL
    • 3 CUPS ORGANIC VEGETABLE STOCK
    • 1 CUP ORGANIC MILK
    • SHAKE OF BRAGG SPRINKLE
    • SHAKE OF BRAGG KELP

    Directions

    1. GREASE THE CASSEROLE DISH.
    2. AFTER PEELING AND SLICING THE POTATOES, LAYER HALF OF THE POTATOES IN BOTTOM OF CASSEROLE DISH.
    3. COVER WITH HALF OF THE CHOPPED ONION
    4. REPEAT WITH THE REMAINING POTATOES AND ONIONS.
    5. "DIRECTIONS FOR MUSHROOM SOUP"
    6. WASH AND CHOP MUSHROOMS
    7. SAUTE' ONION, CELERY AND MUSHROOMS IN 1 TABLESPOON OF OLIVE OIL UNTIL TENDER.
    8. ADD VEGETABLE STOCK.
    9. IN A SEPARATE PAN OR POT, BLEND FLOUR AND 3 TABLESPOONS OF OLIVE OIL, MILK AND SEASONINGS, STIRRING UNTIL THICK AND SMOOTH. ADD TO MUSHROOM PUREE AND VEGETABLE STOCK MIXTURE.
    10. POUR CREAM OF MUSHROOM SOUP OVER POTATOES & ONIONS PREPARED IN CASSEROLE DISH AND COVER.
    11. BAKE AT 375 DEGREES COVERED FOR 30 MINUTES.
    12. UNCOVER AND BAKE 30 MINUTES LONGER UNTIL POTATOES ARE TENDER.

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