Layer after covering of warm cheesy potatoes its pretty most the classical clarification for comfort food. Here, buttery yellow-skinned potatoes as well as thickly sliced mushrooms have been drenched in the 10-minute thickk cream salsa as well as sprinkled with rich blue cheese.In past decades, scalloped potatoes were upon the in progress rotation with other casseroles. But these Scalloped Potatoes with Blue Cheese as well as Mushrooms have been updated for modern tastes, as well as they underline the couple of tricks that make them lighter than the cream-drenched covered dishes of the past. Heres what we influenced up:Yukon Gold PotatoesThese thin-skinned potatoes ambience buttery even without the further of any dairy. Leaving the skins upon ups the season as well as nutrition.Blue CheeseYour grandma probably didnt add blue cheese to her prohibited dish; using this umami-rich cheese packs heated season throughout the recipe, with the make use of of only the half-cup of cheese.Baby Bella MushroomsAlso well known as cremini, these meaty mushrooms have been sliced thick to give them plain structure, creation the scalloped potatoes robust sufficient to offer as the meatless meal. Also, mushrooms enclose vitamin D, which might assistance urge your mood as daytime sunshine becomes sparse.Lastly, this updated stew is served in the cast-iron skillet the nod to whats old is brand new again. You could also make use of the vast oven-safe saute pan. Using the vast skillet creates this the available one-pot meal.Grab the little friends or blue-cheese-loving family members as well as offer this cozy plate to one side the contrasting crisp, immature salad dressed with tart, citrus dressing. Add dessert as well as youve got the fine meal. If we choose to add gaunt meat, beef would be the tasty complement.After the little of this warm comfort food, we might even be able to strew the couple of layers of those scarves as well as sweaters youve been snuggling up in to try to stay warm.Scalloped Potatoes with Blue Cheese as well as MushroomsMakes 6 servings2 tablespoons oil1/2 crater chopped onion (1 small)One 8-ounce package baby bella mushrooms, sliced in to 1/4-inch slices2 cloves garlic, minced2 tablespoons all-purpose flour1/4 teaspoon freshly belligerent pepper1/4 teaspoon salt1 1/3 cups reduced-fat (2 percent) milk2 ounces (1/2 cup) crumbled blue cheese, divided4 middle (1 1/2 pounds) Yukon Gold potatoesIn the vast cast-iron skillet or saute pan, feverishness oil over medium-high heat. Add onion; cook as well as stir 3 minutes. Add mushrooms as well as garlic; cook as well as stir 4 minutes. Sprinkle in flour, pepper as well as salt; cook as well as stir 1 minute.Pour in milk all during once; cook as well as stir over middle feverishness until thickened as well as bubbly, about 3 minutes. Spoon most of the fungus salsa in to the heatproof bowl. (Do not purify skillet.) Reserve 1 tablespoon of cheese; stir superfluous cheese in to warm sauce.Slice potatoes in to 1/4-inch thick slices; covering half the potatoes in to the bottom of the skillet. Cover with half the sauce. Repeat potato as well as salsa layers.Cover firmly with aluminum foil. Bake in the 350 grade F oven for 40 minutes. Remove from oven; uncover as well as sprinkle with indifferent blue cheese. Bake about 20-30 mins more, or until potatoes have been tender.Note: Slice potatoes right prior to using to forestall them from branch brown.Per serving: Calories 200; Fat 9 g (Saturated 3 g); Sodium 271 mg; Carbohydrate twenty-four g; Fiber 3 g; Sugars 5 g; Protein 7 gSerena Ball, MS, RD, is the registered dietitian nutritionist. She blogs during TeaspoonOfSpice.com sharing tips as well as tricks to assistance readers find in progress shortcuts for creation healthy, homemade meals. Her recipes have been created with family groups in mind.