SCALLOPED POTATOES WITH MUSHROOM
Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish!
Preheat oven to 350 degrees
3 lg. baker potatoes (the lg. ones you buy individually in the market), peeled and cut crosswise into very thin slices, the thinner the better
2 T. margarine
2 T. corn oil
1 c. finely chopped fresh white mushroom
1 c. finely chopped sweet onion
1 c. non-dairy liquid creamer
¼ c. additional creamer
1-1/2 T. flour
¼ t. dried thyme, crushed
salt and black pepper
Prepare potatoes, then place in 1-1/2 quart deep oven-proof dish. Salt slices, lifting, sprinkling with salt, and rubbing the salt over the potatoes with your fingers. Set aside.
In medium skillet, over medium-low heat, melt margarine with oil. Add mushroom and onion, and sauté till onion becomes soft and sweet. Salt and pepper, then add 1 cup non-dairy creamer to the skillet; stir well.
Now, combine ¼ cup additional creamer with the flour in a jar with tight-fitting lid. Shake vigorously till dissolved. Add liquid flour to skillet along with the thyme. Stir continuously till thickened, then salt and pepper to taste.
Pour mixture over and under potatoes. Pound dish on counter, smoothing out the top, so that the potatoes lay flat. Cover tightly with foil and bake in preheated 350 degree oven for 45 minutes.
Remove foil, then bake, uncovered, for 30 minutes longer. Remove from oven, let set 5 minutes, then serve immediately.
Notes: Be sure to cut mushroom and onion finely; cook till soft and sweet, but do not burn.
The thinner you slice the potatoes, the finer the texture achievement.
Serve with green vegetable and salad.