Potato Mushroom Bake
Indulge in the rich, creamy comfort of a Potato Mushroom Bake—a hearty and flavorful dish that seamlessly combines thinly sliced potatoes, earthy mushrooms, and a decadent cream sauce, all topped with melted golden cheese. With layers of aromatic sautéed onions, garlic, and a hint of paprika, this baked casserole is the perfect balance of savory and satisfying. Ideal for weeknight dinners or as a show-stopping side dish, this bake boasts a crispy, cheesy top and tender, perfectly cooked potatoes within. Ready in just over an hour, this recipe serves four and can be customized with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're cooking for family or entertaining guests, this Potato Mushroom Bake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium potatoes
- 250 grams mushrooms
- 1 medium onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 200 milliliters heavy cream
- 150 grams grated cheese (cheddar or mozzarella)
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel and thinly slice the potatoes into rounds, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Clean and slice the mushrooms. Finely chop the onion and mince the garlic cloves.
Heat olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and mushrooms, then season with salt, black pepper, and paprika. Cook for 6-8 minutes until the mushrooms are golden and the liquid has evaporated. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
In a large mixing bowl, combine the heavy cream with a pinch of salt and some black pepper. Add the potato slices and gently toss to coat them evenly.
Begin layering the dish: Arrange half of the potatoes in the greased baking dish, slightly overlapping the slices. Spread half of the sautéed mushroom mixture over the potatoes, then sprinkle with one-third of the grated cheese. Repeat the layers with the remaining potatoes, mushrooms, and another one-third of the cheese.
Pour any remaining cream mixture over the layers. Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the remaining cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Remove the bake from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired before serving. Enjoy!
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1215 mg | 93% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3784 mg | 81% | |
*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.
