Name: Scalloped Potatoes with Four Mushroom Umami Blend
Prep time: 15 minutes
Cook time: 1 hour
Yield: 6 to 8 servings
Ingredients: Unsalted butter to grease the pan; 1 ½-2 lbs Yukon gold potatoes (or Russet), thinly sliced; 3 Tbsp unsalted butter; 2 Tbsp all-purpose flour; 2 cups whole milk; 2 tsp salt; ¼ tsp fresh ground black pepper; 1 small yellow onion, thinly sliced; 2 ½ cups Gruyère cheese, grated; ¼ cup Parmesan cheese, grated

Home | Recipes | Scalloped Potatoes with Four Mushroom Umami Blend

Scalloped Potatoes with Four Mushroom Umami Blend

Recipe by Savory Spice Test kitchen

All-Purpose Cooking

We took a classic preparation of scalloped potatoes and seasoned them with our Four Mushroom Umami Blend.

Jump to Recipe

Serves 6 to 8 servings

Prep Time 15 minutes

Cooking Time 1 hour

Email Share

Scalloped Potatoes with Four Mushroom Umami Blend

Ingredients

Unsalted butter to grease the pan 1 ½-2 lbs Yukon gold potatoes (or Russet), thinly sliced 3 Tbsp unsalted butter 2 Tbsp all-purpose flour 2 cups whole milk 2 tsp salt ¼ tsp fresh ground black pepper 1 small yellow onion, thinly sliced 2 Tbsp Four Mushroom Umami Blend

2 tsp Premium French Thyme

2 ½ cups Gruyère cheese, grated ¼ cup Parmesan cheese, grated

Four Mushroom Umami Blend (Salt-Free)

Directions

Step 1 Preheat oven to 375 degrees. Grease a 9x13-inch baking pan or casserole dish with butter.

Step 2 Thinly slice yellow onion with a sharp knife or mandolin, then pat onions dry with paper towels.

Step 3 Melt 3 Tbsp. butter in a medium pan over medium heat. Add flour, stir into butter to form a roux. Cook for a minute or two, then slowly pour in whole milk and whisk until the sauce is smooth and thick. Stir in the Four Mushroom Umami Blend, Premium French Thyme, salt, and pepper.

Step 4 Layer ⅓ of the sliced potatoes evenly in the bottom layer of your dish. Top with ⅓ of thinly sliced onions, then pour ⅓ of the sauce over the potatoes and onions, spreading the sauce out evenly. Repeat two more times with layers, then sprinkle your Gruyère and Parmesan cheeses on top.

Step 5 Transfer the dish to the oven, and bake for 50-60 minutes until the cheese on top is golden brown, and potatoes are fork-tender.

Step 6 Let the scalloped potatoes dish rest for at least 15 minutes before serving, as liquid will thicken. Serve warm.