Scalloped potatoes with mushrooms and white wine
from Half Assed Kitchen
3 baking potatoes (thinly sliced)
1 medium onion, chopped
3 Tablespoons olive oil
8 ounces crimini mushrooms, sliced
2 Tablespoons butter or margarine
1-1/2 cups milk, half-and-half or plain Silk Creamer
5 Tablespoons white wine
1/4 cup flour
1 teaspoon salt
Black pepper
Fresh rosemary (optional)
In a skillet, heat olive oil, onion, mushrooms, salt and pepper until the mushrooms have given up most of their moisture and the onions have turned transparent.
Meanwhile, heat butter, milk and wine in a separate sauce pan. Once warmed, whisk in flour and continue to heat until the roux has thickened.
Preheat oven to 350 degrees.
Layer potatoes into a greased, shallow baking dish. Stir mushroom mixture into sauce and then spoon over the potatoes.
Bake for 45 minutes to an hour, until potatoes are soft and sauce is bubbly. Sprinkle with fresh rosemary if desired.