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Scalloped Mushroom and Dill Potatoes Recipe

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This recipe for Scalloped Mushroom and Dill Potatoes is from Green Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups sliced mushrooms
¾ cup chopped onions
¼ cup flour
2 cups skim milk
1 tbsp. minced fresh dill or ½ tsp dried dillweed
1 tsp. lite Worcestershire sauce
¼ tsp each salt and black pepper
½ cup shredded Swiss cheese
4 large potatoes, peeled and sliced

Directions:
Directions:
Spray a medium saucepan with non-stick spray. Add onions and mushrooms. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes.
Sprinkle flour over vegetables. Stir until vegetables are evenly coated with flour. Gradually stir in milk. Cook until mixture is thick and bubbly, about 5-6 minutes, stirring frequently.
Add dill, Worcestershire sauce, salt, pepper and shredded cheese. Cook for 1 more minute, until cheese is melted. Remove from heat.
Spray a medium casserole dish with non-stick spray. Spread 1/3 of the potatoes over bottom, followed by 1/3 cheese sauce. Repeat layering two more times. Cover and bake in 350◦ oven for 1 ½ hours. Let potatoes stand for 10 minutes before serving.

 

 

 

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