3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

The flavour of the mushrooms & swiss cheese make a nice change from regular scalloped potatoes! I scaled the recipe in half, using a 6 inch baking dish to accomodate the 3 layers & substituted half & half to lower the fat. I also cooked at 325F for 90 minutes to share the oven with a roasting chicken. Thanx BeachGirl!

1 person found this helpful. Was it helpful to you? [Yes] [No]
CountryLady March 22, 2004

These potatoes are heavenly :-) :-) :-) :-) I am not a lover of mushrooms OR swiss cheese lol.. and I reallllllllly enjoyed these potatoes!!!! The spring onions and parsley are really keyyyyyyy ingredients in this recipe... Thanks soooooooo much for this recipe!!!!!

1 person found this helpful. Was it helpful to you? [Yes] [No]
love4culinary June 04, 2003

We loved this. Made exactly as described, substituting whole milk for the whipping cream to cut fat, it still was rich and creamy. Though the swiss cheese was nice, next time I'm going to experiment with some other cheeses. Maybe dabs of gorgonzola between layers? Thanks BeachGirl.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Elisabetta47 October 20, 2009
Scalloped Potatoes and Mushrooms