Creamy Mushroom Potato Bake
Indulge in the ultimate comfort food with this creamy mushroom potato bake—a luscious, layered casserole perfect for a cozy dinner or a crowd-pleasing side dish. Tender, thinly sliced potatoes are baked to golden perfection, smothered in a velvety sauce infused with the earthy flavors of sautéed button mushrooms, fragrant garlic, and fresh thyme. Generous amounts of Parmesan and cheddar cheeses lend a rich, creamy texture and a bubbly, golden crust. With just 20 minutes of prep time, this satisfying recipe is as easy to make as it is delicious. Serve it alongside roasted meats or enjoy it on its own for a decadent vegetarian treat that's sure to impress!
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Recipe Information
Ingredients
- 6 medium Potatoes
- 250 grams Button mushrooms
- 1 medium Onion
- 2 cloves Garlic
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of butter or olive oil.
Peel and thinly slice the potatoes into rounds about 1/8-inch thick. Set them aside in cold water to prevent browning.
Clean the mushrooms and slice them thinly. Finely dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and become slightly golden, about 5-7 minutes. Remove the mushroom mixture from the skillet and set it aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook for 3-5 minutes until the sauce thickens.
Stir in the Parmesan cheese, thyme, salt, and pepper. Add the cooked mushroom mixture back into the sauce and mix well. Remove the skillet from the heat.
Drain the potatoes and pat them dry. Layer half of the potato slices into the bottom of the prepared baking dish, slightly overlapping the slices.
Pour half of the mushroom cream sauce over the potatoes, spreading it evenly. Sprinkle half of the shredded cheddar cheese on top.
Repeat with the remaining potatoes, sauce, and cheddar cheese to create a second layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Let the creamy mushroom potato bake rest for 5 minutes before serving. Garnish with extra thyme, if desired.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 50.4 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2969 mg | 228% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 8532 mg | 182% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
