Scalloped Potatoes with Blue Cheese and Mushrooms
Layer after layer of warm cheesy potatoes — it’s pretty much a classic definition for comfort food. Here, buttery yellow-skinned potatoes and thickly sliced mushrooms are drenched in a 10-minute cream sauce and sprinkled with rich blue cheese. In past decades, scalloped potatoes were on the dinner rotation with other casseroles. But these Scalloped Potatoes with Blue Cheese and Mushrooms have been updated for modern tastes, and they feature a few tricks that make them lighter than the cream-drenched “covered dishes” of the past. Here’s what I stirred up: Yukon Gold Potatoes These thin-skinned potatoes taste buttery even without the addition of any dairy. Leaving the skins on ups the flavor and nutrition. Blue Cheese Your grandma probably didn’t add blue cheese to her hot dish; using this umami-rich cheese packs intense flavor throughout the recipe, with the use of only a half-cup of cheese. Baby Bella Mushrooms Also known as “cremini,” these meaty mushrooms are sliced thick to giv...
