Ingredients
- 2 pounds potatoes (peeled and thin sliced, about 4 medium russets)
- 2 to 3 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 8 ounces sour cream
- 2 to 3 cups fresh spinach (well packed, chopped)
- 2 cups shredded Swiss cheese
How to Make
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Step 1: Preheat oven to 375° Grease an 8-inch baking dish.
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Step 2: Place the potatoes in on a large microwave-safe plate. Microwave on HIGH until fork tender.
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Step 3: In another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1-2 minutes longer.
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Step 4: In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Remove from heat; stir in sour cream.
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Step 5: Arrange half of the potatoes in the baking dish. Top with chopped spinach.
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Step 6: Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese.
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Step 7: Bake, uncovered 20 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.
We hope you enjoy this recipe!
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