Layer after covering of comfortable cheesy potatoes — it’s flattering many a classical clarification for comfort food. Here, buttery yellow-skinned potatoes and thickly sliced mushrooms are soaked in a 10-minute cream salsa and sprinkled with abounding blue cheese.
In past decades, scalloped potatoes were on a cooking revolution with other casseroles. But these Scalloped Potatoes with Blue Cheese and Mushrooms have been updated for complicated tastes, and they underline a few tricks that make them lighter than a cream-drenched “covered dishes” of a past. Here’s what we influenced up:
Yukon Gold Potatoes
These thin-skinned potatoes ambience buttery even but a further of any dairy. Leaving a skins on ups a season and nutrition.
Your grandma substantially didn’t supplement blue cheese to her prohibited dish; regulating this umami-rich cheese packs heated season via a recipe, with a use of usually a half-cup of cheese.
Baby Bella Mushrooms
Also famous as “cremini,” these juicy mushrooms are sliced thick to give them plain structure, creation a scalloped potatoes robust adequate to offer as a meatless meal. Also, mushrooms enclose vitamin D, that might assistance urge your mood as daytime fever becomes sparse.
Lastly, this updated stew is served in a cast-iron skillet — a curtsy to “what’s aged is new again.” You could also use a vast oven-safe saute pan. Using a vast skillet creates this a available one-pot meal.
Grab some friends — or blue-cheese-loving family members — and offer this friendly plate alongside a resisting crisp, immature salad dressed with tart, citrus dressing. Add dessert and you’ve got a excellent meal. If we select to supplement gaunt meat, beef would be a juicy complement.
After some of this comfortable comfort food, we might even be means to strew a few layers of those scarves and sweaters you’ve been snuggling adult in to try to stay warm.
Scalloped Potatoes with Blue Cheese and Mushrooms
Makes 6 servings
2 tablespoons oil
1/2 crater chopped onion (1 small)
One 8-ounce package baby bella mushrooms, sliced into 1/4-inch slices
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/4 teaspoon creatively belligerent pepper
1/4 teaspoon salt
1 1/3 cups reduced-fat (2 percent) milk
2 ounces (1/2 cup) crumbled blue cheese, divided
4 middle (1 1/2 pounds) Yukon Gold potatoes
In a vast cast-iron skillet or saute pan, feverishness oil over medium-high heat. Add onion; prepare and stir 3 minutes. Add mushrooms and garlic; prepare and stir 4 minutes. Sprinkle in flour, peppers and salt; prepare and stir 1 minute.
Pour in divert all during once; prepare and stir over middle feverishness until thickened and bubbly, about 3 minutes. Spoon many of a fungus salsa into a heatproof bowl. (Do not purify skillet.) Reserve 1 tablespoon of cheese; stir remaining cheese into comfortable sauce.
Slice potatoes into 1/4-inch thick slices; covering half a potatoes into a bottom of a skillet. Cover with half a sauce. Repeat potato and salsa layers.
Cover firmly with aluminum foil. Bake in a 350 grade F oven for 40 minutes. Remove from oven; expose and shower with indifferent blue cheese. Bake about 20-30 mins more, or until potatoes are tender.
Note: Slice potatoes right before regulating to forestall them from branch brown.
Per serving: Calories 200; Fat 9 g (Saturated 3 g); Sodium 271 mg; Carbohydrate 24 g; Fiber 3 g; Sugars 5 g; Protein 7 g
Serena Ball, MS, RD, is a purebred dietitian nutritionist. She blogs during TeaspoonOfSpice.com pity tips and tricks to assistance readers find cooking shortcuts for creation healthy, homemade meals. Her recipes are combined with families in mind.