Long, slow simmering melds the flavors of a casserole to create a dish that's greater than the sum of its parts. For example, Mushroom Scallop is made by simply layering sliced potatoes, flour and seasonings, sauteed mushrooms, Parmesan cheese and milk. As the casserole bakes, the mushroom flavor intensifies and transforms a simple recipe into an elegant side dish.
2 teaspoons oil
1 pound mushrooms, sliced
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 to 5 medium potatoes, thinly sliced
1/2 cup grated Parmesan cheese
3 tablespoons butter or margarine
1 cup milk
1 tablespoon chopped parsley
Heat oil in large non-stick skillet. Add mushrooms and saute over high heat until tender and liquid has evaporated. Set aside.
Combine flour, salt and pepper in small bowl. Cover bottom of greased, shallow 1 1/2-quart baking dish with layer of potatoes. Sprinkle with part of flour mixture. Add layer of mushrooms. Sprinkle with part of Parmesan cheese. Dot with butter. Repeat layers until all ingredients are used.
Pour milk over baking dish. Cover and bake at 375 degrees 45 minutes. Remove cover and continue baking until potatoes are tender and top is browned, about 30 minutes. Sprinkle with chopped parsley. Makes 6 servings.
Note: To reduce cooking time, before assembly, add sliced potatoes to 1 quart boiling water in 2- to 3-quart saucepan. Return to boil and cook until barely tender, 3 to 4 minutes. Drain. Assemble as directed, reducing milk to 3/4 cup. Increase oven temperature to 400 degrees. Bake, uncovered, about 30 minutes, until potatoes are tender.