Cleaner Mushroom & Swiss Scalloped Potatoes

By courtneyepowell

Ingredients

• olive oil cooking spray
• 2 tsp olive oil
• 1/2 medium onion, halved lengthwise and thinly sliced
• 8 oz sliced white mushrooms
• 1/2 tsp sea salt, divided
• fresh ground pepper, to taste
• 2 cloves garlic, finely chopped
• 3/4 tsp dried thyme
• 1 1/2 t whole wheat flour
• 2 C low-fat milk
• 3 oz low-fat (2%) Swiss cheese
• 2 1/2 lb Russet potatoes, sliced thin as possible-I left the skins on
• 2 oz Parmigiano-Reggiano cheese, grated
• 2 T whole wheat bread crumbs

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F.

Heat oil in large skillet or medium-high heat. Add onion, mushrooms 1/4 tsp sea salt and pepper. Cook, stirring frequently, until lightly browned and mushrooms are tender, about 7 minutes. Reduce heat to low and add garlic, thyme (be generous) and flour. Cook, stirring constantly, for 1-2 minutes or until onions and mushrooms are coated with flour. Add milk and increase heat to medium-high. When liquid begins to simmer, reduce heat to low and cook until mixture has thickened slightly, about 4 minutes. Add three-quarters of Swiss and remaining 1/2 tsp salt, and stir until melted, about 1 minutes. Remove from heat.
Arrange potatoes in an even layer in greased baking dish. (should be several potatoes thick).

Cover with half of onion and milk mixture. Repeat with remaining potatoes and onion mixture. Make sure all corners of dish get covered. If a spot looks dry add a tablespoon of milk.

In small bowl, combine remaining Swiss, Parmesan cheese, and bread crumbs; cover and refrigerate until ready to use.

Bake potatoes in center of oven for 70-85 minutes or until potatoes are tender when a fork is pierced through. When finished baking, remove from oven and sprinkle with cheese-bread crumb mixture. Preheat broiler to high and return baking dish to oven and broil until cheese is melted, about 2 minutes. Let cool for 10-15 minutes.