Scalloped Potatoes with Mushrooms is a comforting and elegant dish that combines tender, thinly sliced potatoes with savory mushrooms in a rich, creamy sauce. This dish features layers of potatoes and sautéed mushrooms infused with garlic and thyme, then baked in a velvety mixture of milk, cream, and cheese until bubbly and golden brown. The earthy flavor of the mushrooms complements the creaminess of the potatoes, making this a satisfying side dish that’s perfect for family dinners, holiday gatherings, or special occasions. Serve Scalloped Potatoes with Mushrooms alongside roast chicken, beef, or as a standalone vegetarian main, and enjoy the warmth and comfort it brings to the table.
Ingredients:
- 2 lbs russet or Yukon gold potatoes, peeled and thinly sliced
- 2 cups mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup grated Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof dish.
- Sauté the Mushrooms:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Add the sliced mushrooms, minced garlic, thyme, salt, and black pepper. Cook for about 5-7 minutes until the mushrooms are soft and have released their moisture. Remove from heat and set aside.
- Prepare the Creamy Sauce:
- In a small saucepan, heat the milk and heavy cream over medium heat until warm but not boiling. Stir in half of the grated Gruyère or cheddar cheese and whisk until melted and smooth. Remove from heat.
- Assemble the Dish:
- Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish. Spoon half of the sautéed mushroom mixture over the potatoes. Repeat with the remaining potatoes and mushroom mixture. Pour the creamy sauce over the top, ensuring the potatoes are well covered.
- Add the Cheese:
- Sprinkle the remaining Gruyère or cheddar cheese over the top, followed by the grated Parmesan cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and Serve:
- Allow the Scalloped Potatoes with Mushrooms to rest for about 10 minutes before serving. This will help the dish set and make it easier to serve.
Scalloped Potatoes with Mushrooms is a rich and flavorful dish that pairs perfectly with a variety of main courses. Its creamy texture and savory taste make it a crowd-pleaser that will have everyone coming back for seconds.
