Mushroom Dill Scalloped Potatoes

January 21, 2023

spoon in casserole dish of mushroom dill scalloped potatoes

These Mushroom Dill Scalloped Potatoes are a fantastic potato side dish. The mushroom and dill are nice flavors to add to classic scalloped potatoes.

spoon in casserole dish of mushroom dill scalloped potatoes

Scalloped potatoes are great comfort food! This potato dish is the perfect one for mushroom lovers. Swiss cheese brings it all together with a creamy dill sauce. This is a delicious side dish to serve with your main dish dinner.

ingredients displayed for making mushroom dill scalloped potatoes

Ingredients needed:

  • sliced mushrooms
  • onion
  • canola, vegetable or olive oil
  • all purpose flour
  • milk
  • fresh dill
  • Worcestershire sauce
  • salt and pepper
  • Swiss cheese
  • potatoes

four photos showing how to make mushroom dill scalloped potatoes

How to make Mushroom Dill Scalloped Potatoes:

The complete, printable recipe is at the end of this post.

  1. Preheat the oven to 350°F. Spray a 9×13 inch casserole dish (or something similar) with nonstick spray.
  2. In a medium saucepan, sauté the mushrooms and onion in oil. Stir over medium heat until tender, about 5 minutes.
  3. Sprinkle the flour over the vegetables. Stir until the vegetables are coated with flour. Then, gradually stir in the milk. Cook until the mixture is thick and bubbly, about 5 to 6 minutes, stirring often.
  4. Add the dill, Worcestershire sauce, salt, pepper and cheese. Cook 1 more minute, until the cheese is melted. Remove from heat.
  5. Spread ⅓ of the potatoes over the bottom of the prepared casserole dish, followed by ⅓ cheese sauce. Repeat the layering 2 more times.

casserole dish of scalloped potatoes

Cover and bake 1½ hours. Remove from the oven and let stand for about 15 minutes before serving.

white casserole dish with mushroom dill scalloped potatoes

Sprinkle a little more fresh dill on top, if desired. It just makes it more pretty!

serving of scalloped potatoes on plate

Make Ahead:

Make this dish ahead until just before baking. Wrap the dish and refrigerate until ready to bake. Take it out of the fridge for at least 1/2 hour before baking so the dish isn’t super cold going into a hot oven.

Leftovers of these mushroom dill scalloped potatoes are excellent. Just heat up the next day. Sprinkle a little more Swiss cheese on your leftover potatoes to jazz them up a bit. Enjoy!

spoonful of scalloped potatoes

Recipes Using Fresh Dill:

spoon in casserole dish of mushroom dill scalloped potatoes
Print

Mushroom Dill Scalloped Potatoes

This recipe adds nice flavors to your everyday classic scalloped potatoes.
Course Side Dish
Cuisine American
Keyword Mushroom, potatoes, scalloped potatoes
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 241kcal

Ingredients

  • cups sliced mushrooms
  • ¾ cup sliced onion
  • 1 teaspoon canola or vegetable oil
  • ¼ cup all purpose flour
  • 2 cups milk
  • 1 tablespoon minced fresh dill
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded Swiss cheese
  • 4 large potatoes, peeled, washed and sliced into ¼-inch thick rounds

Instructions

  • Preheat the oven to 350°F. Spray a 9x13 inch casserole dish (or something similar) with nonstick spray.
  • In a medium saucepan, sauté the mushrooms and onion in oil. Stir over medium heat until tender, about 5 minutes.
  • Sprinkle the flour over the vegetables. Stir until the vegetables are coated with flour. Then, gradually stir in the milk. Cook until the mixture is thick and bubbly, about 5 to 6 minutes, stirring often.
  • Add the dill, Worcestershire sauce, salt, pepper and cheese. Cook 1 more minute, until the cheese is melted. Remove from heat.
  • Spread ⅓ of the potatoes over the bottom of the prepared casserole dish, followed by ⅓ cheese sauce. Repeat the layering 2 more times. Cover and bake 1½ hours. Remove from the oven and let stand for about 15 minutes before serving.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 41g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 1061mg | Fiber: 5g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 2mg

The post Mushroom Dill Scalloped Potatoes appeared first on Recipe Girl®.

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