Giant Puffball Scalloped Potatoes

About: I am a photographer, a tinker, an electronics technology engineer, and author; I write short stories and poetry for the love of writing. I started writing poetry in high school over thirty years ago where I ...

Intro: Giant Puffball Scalloped Potatoes

I get so many wild mushrooms I look for different ways to prepare them for dinner. I had 3 cups of sauté giant puffball from the last puffball I gathered and made scalloped potatoes on the barbecue.

You can make this recipe with just about any creamed soup but my favorite is with cream of mushroom soup.

Step 1: Ingredients

3 pounds potatoes, thinly sliced

1 onion, thinly sliced

Diced Chives

Grated cheese

3 cups Giant Puffball Skinned and Diced

1 cups diced onion.

1 cups diced celery.

3 tablespoons butter

4 cups (1 liter) chicken broth.

½ teaspoon dried thyme.

½ teaspoon salt.

½ teaspoon ground black pepper.

½ teaspoon dried parsley.

1 cup Crème Fraîche or Heavy Cream

1 ½ tablespoons All-purpose Flour

Step 2: Cream of Puffball Soup Directions

You can use ether of my cream of wild mushroom soup recipes:

https://www.instructables.com/id/Cream-of-Morel-So...

https://www.instructables.com/id/Cream-of-Giant-Pu...

However here is a quick recipe.

Melt 3 tablespoons butter in medium sized stock pot, and sauté 1 cup diced onion and 1 cup diced celery until tender.

Add 4 cups (1 liter) chicken broth and let simmer while you prepare the puffball.

Skin the puffball; this is easy, the outer skin of the puffball peels off just like a banana.

Then slice and dice the puffball to your hearts content.

Add the diced puffball to the broth, cover and simmer for 10 minutes.

After simmering for 10 minutes the puffball should be cooked and the pieces of puffball should not be floating.

Using a hand blender I puree the soup right in the cooking pot.

In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup.

Season with salt, pepper, chives, parsley and thyme.

Step 3: Preparing the Scalloped Potatoes

Slice onions, potatoes, and rinse potatoes.

Grease a 9x13-inch baking dish, for this I used a disposable aluminum dish.

Spread about ⅓ of the potato slices into the bottom of the prepared baking dish.

Top with about ½ of the onion slices.

Repeat layering potatoes and onions.

Add cream of puffball soup over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

Cover with foil and bake in barbecue.

Step 4: Baking in the Barbecue

Use a thermometer and preheat the barbecue to 375 degrees F (190 degrees C).

Bake in preheated barbecue until potatoes are tender, about 45 minutes.

Remove foil; add fresh chopped chives and grated cheese, bake for another 15 minutes while you cook the meat and serve.

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