DINER SCALLOPED POTATOES |
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| The combination of potatoes, onions, mushroom sauce and a sprinkle of cheddar cheese provides a delicious side dish. Serves 4 | ||
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| 3 cups (about 4 potatoes) | Thinly sliced Potatoes | 750 mL (about 4 potatoes) |
| 1 | Thinly sliced sweet onion | 1 |
| Salt & Pepper to taste | ||
Mushroom Sauce |
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| 3 tbsp | Butter | 50 mL |
| 3 tbsp | Flour | 50 mL |
| 1-1/2 tsp | Salt | 7 mL |
| 1/2 tsp | Pepper | 2 mL |
| 3 cup | milk or light cream | 750 mL |
| 1/2 to 3/4 cup | chopped fresh mushrooms (cooked) | 125 to 175 mL |
| pinch | Nutmeg | pinch |
| Grated Cheddar cheese (optional) | ||
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Preheat oven to 350°F [180°C]. Butter a 2 quart [2 L] baking dish, add a layer of potatoes and sliced onion; and salt and pepper to taste. Spread half the mushroom sauce over this, sprinkle with a bit of cheddar cheese. Repeat layers, ending with layer of sauce. Bake, covered for 45 minutes. Uncover and bake another 30 to 45 minutes or until top is golden brown and potatoes are tender. Let stand for 10 min before serving. Mushroom SauceIn a small saucepan saute mushrooms in butter for 2 minutes, set aside. Melt butter in medium size saucepan, sprinkle in flour, salt and pepper, and let bubble up. Remove from heat, add milk all at once and whisk to blend. Return to heat and cook and stir until thickened and smooth. Add mushrooms and nutmeg. Blend lightly. |
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