Easy Cheesy Skillet Scalloped Potatoes with Mushrooms
Transform weeknight dinners into a gourmet experience with this Easy Cheesy Skillet Scalloped Potatoes with Mushrooms recipe. Featuring tender layers of russet potatoes, savory sautéed baby bella mushrooms, and a rich, creamy cheese sauce made with sharp cheddar and Parmesan, this dish is comfort food at its finest. Cooked entirely in a skillet and finished to golden, bubbly perfection in the oven, this recipe combines convenience with indulgence. Perfect as a hearty side or a satisfying main, it’s ready in just one hour and garnished with fresh parsley for a touch of elegance. Ideal for busy cooks and big appetites, these scalloped potatoes are your answer to a cheesy, crave-worthy meal.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 3 tablespoons Butter
- 1 cup Baby bella mushrooms
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
Instructions
Peel and thinly slice the russet potatoes (about 1/8 inch thick). Set aside in a bowl of cold water to prevent discoloration.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until tender and golden brown. Remove mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in the salt, black pepper, 1 1/2 cups of shredded cheddar cheese, and 1/4 cup of grated Parmesan. Stir until the cheeses are completely melted and the sauce is smooth.
Preheat your oven to 375°F (190°C).
Drain the potato slices and pat them dry with a clean kitchen towel. Begin layering the potatoes in the skillet, overlapping slightly. Add a layer of sautéed mushrooms on top of the potatoes.
Repeat the layering process (potatoes, mushrooms, sauce) until all ingredients are used, ending with the cheese sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese over the top.
Cover the skillet with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh parsley before serving warm.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 34.3 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 2787 mg | 214% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4700 mg | 100% | |
*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.
