This easy potato casserole may as well be called scalloped potatoes. This recipe leaves the cheese and adds the earthiness of mushrooms. The beautiful thing about this preparation is that one can easily toss in a nutty Parmesan cheese and a bit of sharp cheddar and make it a cheesy indulgence. How about punching it up with the addition of bacon? This basic recipe is delicious on its own and easily adaptable to your own personal tastes and style.
- 3 lbs red potatoes
- 1 cup chicken stock
- 3/4 cup milk, half and half, or heavy cream
- 3 cloves garlic, minced
- Salt and pepper to taste
- 3 tablespoons butter, melted
- 4 cups sliced mushrooms
- 2 tablespoons chopped fresh parsley
Wash potatoes. Do not peel. Cut into 1/4 -inch slices (you will need about 6 cups). Do not rinse sliced potatoes (starch will help thicken mixture).
In a 3-quart saucepan, place potatoes and chicken stock.
Bring to a boil; reduce heat to low, cover and simmer for 15 minutes or until partially cooked, stirring occasionally. Add milk, garlic, salt and pepper.
Increase heat to medium-high.
Bring to a boil and boil for 2 minutes, stirring occasionally to prevent scorching.
Remove from heat.
In an 11 x 7 x 1 1/2 -inch baking dish, spread 1 tablespoon of the butter.
Layer in order, half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining 2 tablespoons butter or margarine.
Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley.
Cover with foil.
Bake in a preheated 350 degree oven for 30 minutes.
Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork.
Serves 6 – 8.