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Author Topic: Mushroom Scalloped Potatoes  (Read 778 times)
cappuccino
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Mushroom Scalloped Potatoes
« on: December 06, 2009, 12:25:42 PM »



(NC)—The rich full-bodied flavour and texture of sautéed mushrooms and green onions add pizzazz to this “never fail” version of the classic, perfect for a family fall feast.

Preparation time: 15 minutes
Cooking Time: 30-35 minutes

2 tbsp butter 25 mL

1 lb sliced fresh mushrooms 500 g

4 large green onions, chopped 4

2 tbsp all-purpose flour 25 mL

2 1/4 cups milk 550 mL

4 oz cream cheese, cubed 125 g

1/4 tsp each nutmeg, salt and black pepper 1 mL

4 to 6 cooked, peeled potatoes (2 lb/ 1 kg) 4 to 6

1 1/4 cups each fresh breadcrumbs and grated Cheddar or Swiss cheese 300 mL

Melt butter in large saucepan over medium heat. Stir in mushrooms and onions; cook, covered until tender, about 5 minutes. Stir in flour. Gradually stir in milk, cream, cheese, nutmeg, salt and pepper. Bring to boil, stirring constantly; cook until smooth and thickened. Pour into greased 8 cup (2 L) baking dish. Cut potatoes into 1/4” (6mm) slices and fold into sauce. Sprinkle breadcrumbs and cheese on top. Bake in 350°F (180°C) oven 25 minutes or until hot and bubbly.

Makes 6 servings.

Tips:

• For convenience, cook potatoes a few days before. Cook potatoes until tender but firm; cover and cool or chill before slicing.

• If potatoes have thin skins do not peel - you not only save time but will gain extra nutrition.

Nutritional Information:

Per Serving

Calories: 407

Protein: 15.3 g

Fat: 21.5 g

Carbohydrates: 40.0 g

Dietary Fibre: 3.8 g

This recipes is an excellent source of calcium, niacin, vitamin B-2, and is a source of fibre.

More delicious recipe ideas can be found online at www.mushrooms.ca.

- News Canada
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