EASY CHEESY SKILLET SCALLOPED POTATOES WITH MUSHROOMS
Too hot to turn the oven on? You can still have delicious creamy potatoes with this savory recipe. Peeling is optional, and any kind of parmesan you have is fine. Note: Thanks to the reviewers who made this the second-place winner! I've noted the things you said, and made a few adjustments. Note: This is a stovetop recipe. I do not recommend making it in the oven. Although it can be done successfully, it takes about twice as long to cook using raw potatoes. Using cooked or partially cooked potatoes does not give the sauce a chance to thicken properly. The dish also has a serious tendency to scorch in the oven.
Provided by Chocolatl
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl.
- Mix well and set aside.
- Melt butter in a large skillet over medium-high heat.
- Add mushrooms and cook, stirring, for 2 minutes.
- Add green onions and garlic and cook, stirring, for 1 minute more.
- Add pimentos, potato mixture and milk to skillet and stir well to mix.
- Cook just until milk begins to bubble.
- Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes.
- Don't worry if this sticks a little. As long as it hasn't scorched, just stir it up and the sauce should be fine.
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