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
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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 |
8 comments:
What a good idea!
I know this may sound stupid, but do you mixed the ingredients before adding each layer or just sprinkle across the top individually?
Holler;
Perhaps my instructions weren't particularly clear. No, you don't mix the ingredients.
Prepare the mushroom soup the night before. To make the potatoes, start with the sliced potatoes, then sprinkle with some of the sliced onion, a bit of salt and pepper, a dab of butter, a bit of flour, and a scoop or two of mushroom soup. Repeat until the casserole dish is nearly full. Top with a bit of the sliced onion, some more salt and pepper, a dab or two of butter and another scoop or two of the soup. Basically, the liquid should reach almost to the middle of the sides of the casserole dish.
Does this make more sense?
Yeah, I think you were clear, I was just thrown by the thought of adding the flour straight in and not mixing it with something first. I am not used to that!
I am definitely trying this!
I might cheat and buy a fresh mushroom soup, as a good weeknight standby!
Basically, the flour is absorbed by the soup. You could add the flour to the soup before adding the soup to the potatoes if you like. Hope you enjoy it.
the scalloped potatoes look yum. very nice presentation. yummy combination.
Thanks Sharmi; I hope you'll give the recipe a try.
I made this dish on Tuesday night, it was delicious! So full of flavour and my favourite flavours at that. Graham went back for seconds!
ps I cheated and bought a fresh mushroom soup!
Glad to hear you enjoyed the potatoes. Next time you'll have to make the soup the night before :)
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