Scalloped Potatoes and Mushrooms

Serves: 6Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. butter
  • 8 oz. fresh mushrooms, chopped
  • 1 Tbsp. chopped onion
  • 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 cups whole milk
  • 6 medium potatoes, peeled and thinly sliced
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. butter
  • 1⁄2 cup seasoned bread crumbs


  • Preheat oven to 350°F.
  • Melt 1⁄4 cup butter in a medium skillet over medium-high heat, sauté the mushrooms and onions in the butter until tender, about 8 minutes. Stir in the flour, salt, and pepper. Cook until smooth, then add the milk; heat to boiling, stirring constantly.
  • Spray a 2 to 2 1⁄2-quart baking dish with nonstick cooking spray. Layer about a third of the potato slices, sprinkle with parsley and top with half of the mushroom sauce. Repeat twice, ending with potatoes. Dot the top with 1 tablespoon butter. Cover and bake for 1 hour. Uncover, sprinkle with breadcrumbs, and bake for 1⁄2 hour longer, or until potatoes are tender.