Mushroom Scalloped Potatoes & Roasted Buttercup Squash

Day 80

I made some cream of mushroom soup the other night...that would have been on Day 78, the night I didn't blog. I forgot to take pics! It was so good too... So tonight, we're making leftover mushroom soup-inspired scalloped potatoes.

Mushroom Scalloped Potatoes & Roasted Buttercup Squash

Mushroom Scalloped Potatoes

Ingredients

8 medium potatoes, peeled
1/2 large onion, sliced in rings
6 oz fresh mushrooms
1 1/2 cups cream of mushroom soup
1 cup unsweetened almond milk
Sea salt
Black pepper

Get Started

Soak the potatoes in water until you're ready to slice them. This will keep them from browning. Heat the cream of mushroom and the milk on the stove top until warm, but not boiling. I don't want it curdling, I just want it pour-able. Wash, slice and sauté the mushrooms.

Potatoes soaking

Homemade cream of mushroom soup

Mushrooms, washed

Onion rings

Mushrooms sautéing

Layers

I started off by greasing my casserole dish (vegetable shortening). Then I removed a potato from the water and sliced it thinly and as evenly as possible. Note: Normally we use a mandolin for this job, but I took a stubborn spell, and insisted on slicing them by hand tonight. After slicing 3 potatoes, I layered them into the dish and sprinkled with a bit of sea salt and pepper.

Next, I added a layer of sautéed mushrooms and rings of onion. Then I poured 1/3 of the mushroom soup mixture over top until everything was covered.

I sliced two or three more potatoes and added another layer, sprinkled with more sea salt and pepper, then topped with more mushroom soup. I also added a few more onion rings.

Final layer of potatoes, sprinkle of sea salt and pepper and added the last one third of the cream of mushroom soup. It's ready for the oven!

Scallop ready for the oven

It needs to bake about 80  - 90 minutes so the potatoes are nice and soft.

Leave the lid off the dish for the last 15 minutes to brown the top.

Scallop, browning in the oven

Once it comes out of the oven it will be bubbling and way too hot to eat yet. Must let it rest for at least 10 minutes, 20 if you can, before serving. We gave it 10. Or 7. Ish. It's a cold night.

Bubbling mushroom scalloped potatoes

Roasted Buttercup Squash

Basically cut the squash in half, scoop out the innards (seeds and stringy stuff) and place in roast pan flesh-side down in 1/2" water. Bake at 400 degrees F for about 45 minutes. Easy peasy.

Squash

Squash in the oven with the scallop

Once cooked, scoop out the squash into a bowl and serve. Add butter or seasonings if you want. I usually have mine with a bit of salt and pepper.

Squash, fresh from the oven, still steaming

Cooked squash

Squash is one of my favorite vegetables, especially in the category of orange veggies. I tend to prefer the green ones, I realized tonight as we were trying to decide on the vegetable.

Mushroom Scalloped Potatoes & Roasted Buttercup Squash

Reviews/Comments

The scallop is delicious. The squash is too, but is not very hot. It cooled off considerably on this freezing cold, -29 degrees F night while waiting for the scallop to cool. I rate it an 8.5 altogether.

Laura: Good. Gives it a 9!