Norwegian Potato Mushroom Bake
Indulge in the comforting flavors of a Norwegian Potato Mushroom Bake, a rich and hearty dish that combines thinly sliced Yukon Gold potatoes, sautéed cremini mushrooms, and aromatic onions and garlic. This layered casserole is elevated with a luscious cream and milk mixture, aromatic hints of thyme and nutmeg, and a golden, bubbly topping of shredded Gruyère or Jarlsberg cheese. Perfect for cozy weeknight dinners or festive gatherings, this bake is both rustic and indulgent, offering a creamy texture and earthy flavors in every bite. Garnished with fresh parsley, it’s an elegant yet approachable recipe that the whole family will love. Cooked to perfection in just over an hour, this dish is an impressive side or a vegetarian main course that pairs beautifully with a crisp green salad or roasted vegetables.
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 300 grams Cremini or white mushrooms
- 1 medium-sized Onion
- 2 cloves Garlic cloves
- 3 tablespoons Unsalted butter
- 250 milliliters Heavy cream
- 250 milliliters Whole milk
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 150 grams Gruyère or Jarlsberg cheese, shredded
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a large baking dish with butter or cooking spray.
Peel the potatoes and slice them thinly into rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Clean and slice the mushrooms into thin slices. Finely dice the onion and mince the garlic cloves.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions and garlic, sautéing until fragrant and softened, about 3 minutes.
Add the mushrooms to the skillet, cooking until they release their juices and the liquid has evaporated, about 7 minutes. Stir in the thyme, nutmeg, salt, and pepper. Remove from heat and set aside.
In a medium saucepan, combine the heavy cream and milk. Heat gently over low heat, stirring occasionally, until warmed through; do not let it boil. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potato slices evenly across the bottom of the prepared baking dish.
Spread half of the mushroom mixture over the potato layer, followed by a sprinkling of shredded cheese.
Repeat with another layer of potatoes, the remaining mushroom mixture, and more cheese. Finish with a final layer of potatoes.
Pour the heated cream and milk mixture evenly over the layered ingredients in the baking dish. Press down gently with a spatula to ensure the liquid reaches all layers.
Dot the top with the remaining 1 tablespoon of butter and sprinkle with any remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with fresh parsley if desired and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 345 mg | 27% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 983 mg | 21% | |
*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.
