SCALLOPED POTATOES WITH MUSHROOMS RECIPE

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. Drain.
• Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
• In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Remove from heat; stir in sour cream.
• Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in.-square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.
• Bake, uncovered, 12-15 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.
• Yield: 8 servings.
• Originally published as Scalloped Potatoes with Mushrooms in Taste of Home
• April/May 2015, p67
• Nutritional Facts
• cup equals 269 calories, 14 g fat (9 g saturated fat), 49 mg cholesterol, 471 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein.
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