Scalloped Potatoes with Wild Mushroom Soup

This past weekend I had the opportunity to cook a meal for my Dad who made a trip to London to visit. After considering what to make for a few days prior to his visit, I finally settled on scalloped potatoes because potatoes are one of my dad's favorite vegetables. This is a variation on the recipe my mom used to make — but instead of using canned mushroom soup with a bit of milk and butter, I prepared a pot of my favorite homemade wild mushroom soup the night before. The potatoes were delicious! Serve with a light dal soup, such as urad dal tomato soup, and a salad for a satisfying vegetarian meal.

Scalloped Potatoes with Wild Mushroom Soup

Recipe by Lisa Turner Published on August 20, 2007 Hot, creamy and delicious scalloped potatoes made with wild mushroom soup Preparation: 15 minutes Cooking time: 1 hour Print this recipe Ingredients: 3 to 4 large unpeeled potatoes, sliced 1 large onion, sliced and separated into rings 2 tablespoons unbleached white flour sea salt to taste fresh ground black pepper 2 teaspoons unsalted butter 3 to 4 cups wild mushroom soup Instructions: Butter a large casserole dish and preheat an oven to 350°F. Layer sliced potatoes on the bottom of the casserole dish. Add a layer of sliced onion, season with salt and pepper and a dab of butter and flour, and pour a ladleful or two of mushroom soup over top. Repeat until the casserole dish is nearly full and the potatoes are used up, reserving some of the sliced onions for the top. Add the remaining slice onions on the top and finish by pouring ladlefuls of soup over top until the soup reaches to the middle of the casserole. Sprinkle with a little more salt and pepper, and bake uncovered for 1 hour or until the potatoes are tender. Serve hot or warm. Makes 4 to 6 servings