Mushroom Potato Casserole
Creamy, comforting, and irresistibly cheesy, this Mushroom Potato Casserole is the ultimate crowd-pleaser for dinner or special gatherings. Layers of tender potatoes are nestled with sautéed button mushrooms, caramelized onions, and garlic, then bathed in a rich Parmesan-infused cream sauce. Topped with melty mozzarella cheese, this indulgent casserole bakes to golden, bubbling perfection. Infused with a blend of dried thyme and parsley, every bite is brimming with hearty flavors. Perfect as a savory side dish or a satisfying vegetarian main, this recipe combines easy-to-follow techniques with wholesome ingredients for a deliciously satisfying meal. With its silky texture and earthy aroma, this Mushroom Potato Casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 medium potatoes
- 450 grams button mushrooms
- 1 large yellow onion
- 3 garlic cloves
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 480 milliliters vegetable broth
- 120 milliliters heavy cream
- 60 grams grated Parmesan cheese
- 120 grams shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline. Set them aside in a bowl of cold water to prevent browning.
Clean the mushrooms with a damp paper towel and slice them thinly. Finely dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, about 3 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Sprinkle with a pinch of salt and pepper, and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and become golden brown. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the vegetable broth and heavy cream, making sure no lumps remain. Bring the mixture to a simmer and stir until thickened, about 3-4 minutes.
Add the dried thyme, dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the sauce. Stir in the grated Parmesan cheese until melted and smooth.
Drain and pat dry the potato slices. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping each slice.
Spread half of the cooked mushroom mixture over the potatoes. Drizzle one-third of the cream sauce over the mushrooms.
Repeat the layering process: another third of the potatoes, followed by the remaining mushrooms, and one-third of the cream sauce.
Finish with the final layer of potatoes and pour the remaining cream sauce evenly on top.
Sprinkle the shredded mozzarella cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 36.7 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1859 mg | 143% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 9034 mg | 192% | |
*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.
