Wednesday, February 17, 2010

scalloped potatoes with mushrooms and shallots

Typically, scalloped potatoes are made with lots of butter, milk or cream, and cheese. In my own version, I've simplified the effort, reduced the saturated fat, and added flavour with shallots and mushrooms. It's a great side to any meat.

Here's what you'll need:
  • 5 large white potatoes
  • 1/2 cup olive oil
  • 2 tbsp. unsalted butter
  • 1/2 pint white mushrooms
  • 1/2 shallot
  • sea salt
  • pepper
  • 1/2 cup grated asiago cheese
Prep work (about 10 minutes):
  1. Pre-heat the oven to 400 F.
  2. Cut the potatoes into slices (like potato chips but thicker). Set aside.
  3. Chop the mushrooms and shallots.
  4. Grease a casserole dish with olive oil.
  5. Grate the asiago cheese.
Here's what to do (about 10 minutes):
  1. In a small pan on medium-high heat, melt the butter.
  2. Add the mushrooms and shallots, stirring occasionally until the juices escape from the mushrooms (about 5 minutes).
  3. In the casserole dish, create a layer with the sliced potatoes.
  4. Brush the top of the layer lightly with olive oil.
  5. Spread part of the mushroom and shallot mixture on top and season with salt and pepper.
  6. Repeat steps 3-5 until the casserole dish is full.
  7. Sprinkle the cheese on the top layer.
  8. Bake for one hour at 400 F.
  • If you prefer more cheese, add cheese to each layer.
  • If you don't have shallots, use white onion.