Fine recipes are rather like classic stories. An instant spark of inspiration, or musings of days, maybe years, perhaps a combination of the two, the final result is to be savored and revisited many times over. Scalloped potatoes are certainly one of those classic preparations that deserve our creative attention.
The lazy days of summer call for a certain conciseness, both in literature and food. We want good nourishment, with an elegant flare, but usually don't want to labor over the enjoyment of the experience. And so, after pulling myself away from the garden and my edition of Pushkin's complete prose works, I headed upstairs and scalloped potatoes with my best-ever mushroom sauce were born. I have more ideas for this most delicious of sauces, because it's become a favorite in my household, as has this preparation, though it's a new addition to the menu.
To make this recipe, you will need to prepare a batch of best-ever mushroom sauce, or use your own favorite mushroom sauce. I increased the quantity of the original mushroom sauce recipe slightly by adding some extra mushrooms (I used white button and creminis), a 1/3 cup more or so of yogurt and cooked the sauce for less time because it gets simmered with the potatoes in the oven and I didn't want it to thicken up too much.
|Scalloped Potatoes with Best Ever Mushroom Sauce|
|Recipe by Lisa Turner|
Published on July 12, 2009
Simple creamy scalloped potatoes made with a tangy "best ever" mushroom sauce
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|Best-Ever Mushroom Sauce|
More scalloped potato recipes from Lisa's Vegetarian Kitchen:
Scalloped Potatoes with Coconut Milk and Mushrooms
Scalloped Potatoes with Wild Mushroom Soup