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1  carton BAF Scalloped Potato Casserole
2  lbs Mushrooms, sliced
6  Tbsp Butter
1  gal Boiling water (190°-212°F)
2  cups Half-and-half
1  Tbsp Thyme leaves, dried
1  cup Parmesan cheese, grated
  Garnish: ½ cup Parsley, fresh, chopped; 1 c Parmesan cheese, grated


  1. Melt 2 tablespoons butter in a large skillet over med-high heat. Stir in mushrooms, cook stirring frequently, until tender, about 10 min. Remove from heat and set aside. Heat convection oven to 350°F, low fan.
  2. Place potato slices in a 2½-inch deep steamtable pan, set aside.
  3. Whisk boiling water, half-and-half, and thyme leaves with seasoning packets and remaining 4 tablespoons of the butter. Pour mixture over potato slices. Sprinkle mushrooms over casserole; top with Parmesan cheese.
  4. Bake uncovered until deep golden brown, about 45 min. Remove from oven, and let rest 15 min. Garnish with parsley and Parmesan cheese if desired. Transfer to steamtable to serve.
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