Preparing one of your favorite dishes and doctoring it up a bit turns delicious into awesome. Scalloped potatoes is one of those comfort dishes that is passed down from generation to generation. Who doesn’t have a love for potatoes? Well, there may be a few and a few others that can no longer eat white potatoes but for the rest of the crowd it is a great side dish. Filling, warm and filled creamy goodness. Now we are going to make this dish a little more interesting. We’ve added broccoli, spinach and mushrooms in the mix for a healthier take on the original recipe which gives it more nutrients, flavor as well as texture.
- 2 pounds of potatoes, peeled and sliced
- 1 tablespoon of butter
- ½ pound of fresh mushrooms, sliced
- 1 small onion, chopped
- 1 clove of garlic, minced
- 1 cup of lightly chopped spinach leaves
- 1 cup of broccoli florets
- ¼ cup of flour
- 1 teaspoon of salt
- ½ teaspoon of oregano
- ½ teaspoon of pepper
- 1 cup of sour cream
- 2 cups of shredded Swiss cheese
- Preheat the oven to 375’.
- Place a pot of water on the stove and bring it to a boil.
- Add in the potatoes and cook, uncovered for 8-15 minutes or until tender.
- Drain the potatoes and set them aside.
- In a saucepan sauté the butter, onion, garlic, mushrooms and broccoli together for 6-10 minutes or until tender.
- In a mixing bowl combine the seasonings, flour and broth together until smooth.
- Pour the entire mixture into a medium sized sauce pan and bring to a boil, stirring constantly until the mixture thickens.
- Remove pan from stove as soon as the seasoned broth becomes thick and stir in the sour cream.
- Lightly coat a baking pan with cooking spray.
- Place half the potato slices in the pan and arrange in a pattern or just spread out over the bottom of the pan.
- Top the potatoes with all the spinach leaves.
- Pour half of the sauce over the spinach and half of the Swiss cheese.
- Place the remaining potatoes in the pan and top them with the remaining cheese and cover it all with the remaining sauce.
- Bake in the oven for 15-20 minutes or until evenly heated though and the cheese is nicely melted on top.
- Remove the pan when it is finished baking and set aside to rest for 10 minutes before serving.
© 2015 Beverly Mucha / All Rights Reserved