Scalloped potatoes were on the Christmas dinner menu but come last minute I did not want the same old dish of potato casserole. I turned to my Cooking with Shelburne Farms cookbook to see if they had anything exciting. I found Scalloped Potatoes with Mushrooms and Canadian Bacon. Problem was it called for half and half in addition to heavy cream. I did not have any half and half and I had barely enough cream. The idea of mushrooms intrigued me. I tend to shy away from canned cream of soups in casserole type dishes but was in a pinch and on a time schedule. This recipe was fast and supper easy. I missed the part about combining the spices with the soup and milk so I forgot to add the paprika, salt and pepper. Everyone thought it was fine.

I happened to learn a thing or two about potatoes during this experience. Normally I stick with red potatoes as they are noted to be a healthier choice than their starchier counterparts. The only time I make anything other than roasted potatoes is on Holidays. This time I happened to pick up a bag of russet because it was the only kind they had at the time. Good thing I did. Red and gold potatoes are considered a waxy potato and used more in grilling or roasting. The starch in potatoes such as russet and Idaho help thicken sauces and are the best choice for casseroles.

Source: More than Burnt Toast
8 cups thinly sliced & peeled potatoes
1 large onion
1 T butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 -1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste

Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.
Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.
Arrange onions and mushrooms. Sprinkle cheese over each layer.
Continue to layer in this manner until all ingredients are used up. Place the dish on a baking sheet.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.

To make the Shelburne Farms version:
1 1/2 pounds starchy potatoes, such as russet potatoes, peeled and sliced very thin, about 1/8 inch
1 clove garlic, finely chopped
1/2 tsp salt
1/2 pound mixed mushrooms, thinly sliced
Black pepper, to taste
6 oz Canadian bacon slices
3/4 cup heavy cream
3/4 half and half
3/4 cup (3 oz) grated cheddar or aged Colby cheese

Preheat the over to 375 degrees. Butter a 2-quart casserole dish.

Arrange half of the potatoes overlapping to form one layer on the bottom of the dish. Sprinkle with the garlic and season with 1/4 tsp salt. Spread mushrooms evenly over the potatoes and season with pepper. Arrange the bacon in one layer over the mushrooms and finish with remaining potatoes, overlapping to form final layer.

In a small bowl, whisk together the cream and half and half and pour evenly over potatoes. Sprinkle with remaining salt and then spread the cheese evenly over the top. Place the baking dish on a baking sheet to catch any overflow while baking. Bake for 65-75 minutes until bubbly and a deep golden brown. Let sit for 5-10 minutes before serving.

*Mixed mushrooms may include Hen of the Woods, honey and wine-cap Stropharia, Cremini or white button and cultivated oyster varieties.