Loaded Potato and Mushroom Bake Recipe
Creamy, cheesy, and irresistibly savory, this Loaded Potato and Mushroom Bake is the ultimate comfort food dish that will leave your guests begging for seconds. Featuring layers of tender Russet potatoes and earthy Cremini mushrooms, all drenched in a luscious cheddar-Parmesan cream sauce, this bake is topped with a crispy, buttery panko breadcrumb topping for extra texture and flavor. Infused with garlic, paprika, and a hint of green onion, this crowd-pleasing casserole transitions seamlessly from a hearty side dish to a vegetarian main course. Ready in just over an hour, it's the perfect make-ahead option for holiday gatherings or weeknight dinners. Whether you're entertaining or simply craving layers of cheesy goodness, this recipe combines classic ingredients with gourmet touches for a dish that's truly unforgettable.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Cremini mushrooms
- 3 tablespoons Unsalted butter
- 2 medium Garlic cloves
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 cup Parmesan cheese
- 3 stalks Green onions
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 cup Panko breadcrumbs
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of butter or non-stick spray.
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Clean the mushrooms with a damp paper towel and slice them thinly.
In a large skillet over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Mince the garlic cloves and add them to the mushrooms. Cook for another minute, stirring frequently. Season the mushroom mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.
In a small saucepan, heat the heavy cream over low heat. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese until melted and smooth. Remove the sauce from heat and set aside.
Drain the potato slices and pat them dry. Layer half of the potatoes in the prepared baking dish, slightly overlapping the slices.
Spread half of the mushroom mixture over the potatoes, then drizzle half of the cheese sauce on top.
Repeat the layers with the remaining potatoes, mushrooms, and cheese sauce.
In a small bowl, combine the panko breadcrumbs, 1/2 cup of cheddar cheese, 1/2 cup of Parmesan cheese, and paprika. Melt the remaining tablespoon of butter and mix it into the breadcrumb topping.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and crispy.
Let the bake cool for 5-10 minutes before serving. Garnish with sliced green onions and serve warm.
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6257 mg | 272% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 26.6 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2842 mg | 219% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8723 mg | 186% | |
*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.
