Scalloped Potatoes

Stephen A. Broeker 


1 pound mushrooms, sliced
2 pounds potatoes, sliced
1 yellow onion, chopped
1 cup Parmesan cheese
1 cup cheddar cheese
2 cans mushroom soup
1 cup milk
1⁄2 teaspoon grated nutmeg
1 bunch scallions, chopped
Italian seasoning
ground pepper


Preheat oven to 350 degrees.
Sauté mushrooms.
Sauté the onion.
Grease the bottom of a casserole dish.
Place a layer of potatoes in the dish.
Sprinkle some of the mushrooms, cheese, onion, and Italian seasoning over the layer.
Sprinkle with salt and pepper.
Repeat this layering until the dish is full.
Mix the mushroom soup and milk and pour it over the dish.
Top with cheese.
Top with scallions.
Bake for 45 minutes.