Friday, April 11, 2014

Simple Side... Baked Scalloped Potatoes

This is a delicious side made easy using a can of condensed cream of mushroom soup!

I was inspired to make this dish after realizing I had half a bag of russet potatoes sitting in my cupboard (TIP: potatoes are best kept in a cool dark storage). Although I typically use waxy potatoes for this kind of recipe, as it holds together more nicely and yields a bit of bite in the layers, I thought a starchy russet's soft texture would be more fitting for my kids' taste, since they love mash potatoes. And I was right, they really enjoyed it with the saucy mushroom soup mixture- just like mashed potatoes and gravy!

Makes 6 to 8 servings
Total Time: 1 hour 20 minutes

6 large potatoes, sliced to 1/4" thickness
1 can (475 mL) chicken broth
1 Tbsp. canola oil
1/4 small onion, diced
2 cups sliced mushrooms
1 can (284 mL) condensed cream of mushroom soup
1-1/4 cup milk
salt and pepper to taste

TIP: If preparing potatoes in advance, slice them up and place in a bowl of cold water to cover. Drain before use. This will prevent browning.

1) Pour chicken broth in sauce pan along with potato slices. Bring to a boil, then simmer for 10 minutes. This will flavour the potatoes and soften them at the same time to reduce oven time later.

2) Heat 1 Tbsp. oil on medium-high heat and sauté onions for one minute. Add mushrooms and continue to cook until golden brown about four minutes stirring occasionally. Whisk mushroom soup and milk together until blended. Pour into skillet. Season with salt and pepper. Bring to a boil for one minute, then remove from heat.


3) Preheat the convection oven at 375 F. Ladle the potatoes into a casserole dish with a large slotted spoon. Pour soup mixture over the potatoes. I love using a clear casserole for layered recipes so I could see the layers bubbling away.

4) Cover the casserole and bake for 50 minutes, or until potatoes are cooked through. At 25 minutes, remove the casserole, give it a stir and return to continue baking. Remove, sprinkle with paprika and parsley.

I served the saucy potatoes with grilled chicken breast strips, grilled peppers, sauté mushrooms and a side green salad! A hearty meal with a nice helping hand of a can of cream soup!

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