Potato Blue Cheese and Mushroom Bake
Indulge in the ultimate comfort dish with this Potato Blue Cheese and Mushroom Bake, a rich and creamy casserole perfect for cozy dinners or special occasions. Layered with velvety slices of potatoes, sautéed cremini mushrooms infused with garlic and thyme, and a luscious blue cheese cream sauce, this recipe combines bold flavors and comforting textures in every bite. Topped with a golden layer of Parmesan cheese, this bake achieves the perfect balance of earthy, savory, and cheesy notes. With a preparation time of just 20 minutes and a bake time of 60, it's an elegant yet easy-to-make dish that serves four generously. Pair this irresistible casserole with a crisp salad or roasted vegetables for a complete meal that'll win over your family and friends. Ideal for showcasing seasonal ingredients, this recipe is a must-try for lovers of hearty, flavor-packed vegetarian fare.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 250 grams Cremini or button mushrooms
- 100 grams Blue cheese
- 200 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 cloves Garlic cloves
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 30 grams Parmesan cheese, grated
Instructions
Preheat your oven to 190°C (375°F). Grease a baking dish with a small amount of butter or olive oil.
Peel and thinly slice the potatoes into even rounds, approximately 1-2 mm thick. Set aside in a bowl of cold water to prevent browning.
Clean and slice the mushrooms into thin pieces. Mince the garlic cloves.
Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and start to brown. Season with a pinch of salt and pepper, and stir in the thyme leaves.
Drain the potatoes and pat them dry with a clean kitchen towel.
In a small saucepan, gently warm the heavy cream. Stir in the blue cheese until it melts into the cream, making a smooth sauce. Season with a bit of black pepper.
Layer half of the potato slices evenly in the prepared baking dish, overlapping slightly. Spread half of the sautéed mushrooms over the potatoes.
Pour half of the blue cheese sauce over the mushroom layer, spreading it evenly. Repeat with another layer of potatoes, mushrooms, and the remaining sauce.
Cover the baking dish with aluminum foil and bake for 40 minutes.
Remove the foil, sprinkle the grated Parmesan cheese over the top, and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to rest for 5 minutes before serving. Garnish with additional thyme leaves if desired and serve warm.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 14.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1047 mg | 81% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5703 mg | 121% | |
*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.
