Vegetarian Cheesy Scalloped Potatoes

Vegetarian Cheesy Scalloped Potatoes

Course Dinner, Main Course
Cuisine Camping, Vegetarian

Ingredients
  

Cheesy Sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 1 tsp dried time
  • Pinch black pepper
  • 3 cups milk
  • 1 small can cream of condensed soup (see below)
  • 1 cup sour cream

Main Ingredients

  • 8 cups potatoes peeled and thinly sliced
  • 4 cups mushrooms sliced, quatered or whole depending on size
  • 2 cups old cheddar (shredded)
  • 1 medium onion (diced)

Instructions
 

Cheesy Sauce

  • Using a large saucepan over medium heat melt the butter. Stir in the flour, herbs, spices and seasoning. Now slowly add the milk making sure you are constantly stirring the mixture to avoid lumps. I find a lower heat helps.
    As an alternative save some of the milk to mix with the flour to make a liquid paste and add this to the saucepan with the warm milk and butter. Add slowly and stir constantly. This should reduce the problem of lumpy sauce.
  • Once the mixture starts to thickening continue stirring and start to incorporate the soup (don't add any extra liquid). Gently boil for a couple minutes.
  • Take the mixture off the heat an allow to cool a little before adding the sour cream.

Main Dish

  • Create layers of mushrooms, potatoes, sauce and cheese.
  • Try to top off with a layer of potatoes and cheese. When baked this gives a nice crispy look to the dish.
  • Heat oven to 375 F then baked covered for about 30 minutes, followed by uncovered for a further 30 minutes. Potatoes should be soft enough to be able to poke a fork through and the cheese layer should have a nice soft crust.

Notes

When it comes to condensed soup, there are a whole lot of choices, including cream of chicken, mushroom, and broccoli. Probably even more options. For this one, I’m going with cream of mushroom simply because I include white mushrooms in the recipe.
The mushroom choice is another way to make this recipe your own. I used white mushrooms simply because that was what was in the fridge, but baby Bella mushrooms would be a nice tasty choice.
Full fat or low-fat sour cream and milk. More fat produces a more creamy, tasty dish, but low-fat options will shave off a few calories and still produce a good meal.
Tried this recipe?Let us know how it was!