- 8
- 40 mins
- 55 mins
Ingredients
- 2 pounds potatoes (about 4 medium), peeled and sliced
- 1 tablespoon butter
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 cup (8 ounces) sour cream
- 1 cup coarsely chopped fresh spinach
- 2 cups (8 ounces) shredded Swiss cheese
Preparation
Step 1
Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. Drain.
Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer.
In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Remove from heat; stir in sour cream.
Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in.-square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.
Bake, uncovered, 12-15 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.
Yield: 8 servings.