Scalloped Potatoes and Mushrooms
Indulge in the ultimate comfort food with this decadent Scalloped Potatoes and Mushrooms recipe, a perfect blend of tender Yukon Gold potatoes, earthy cremini mushrooms, and a luscious, creamy cheese sauce. Thinly sliced potatoes are layered with golden sautéed mushrooms and a velvety mixture of Gruyère and Parmesan cheeses, enriched with hints of garlic and fresh thyme for maximum flavor. Baked until bubbly and golden, this dish offers a luxuriously rich texture that pairs beautifully with any main course or stands elegantly on its own. Perfect for holidays, dinner parties, or a cozy family meal, this showstopper is as satisfying as it is easy to make. Discover how this classic comfort dish gets elevated with gourmet ingredients and savor every flavorful bite!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 250 grams Cremini mushrooms
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 minced Garlic cloves
- 1.5 cups (grated) Gruyère cheese
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set the slices 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, heat the olive oil over medium heat. Add the sliced mushrooms, a pinch of salt, and sauté until they release their moisture and become golden, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and cream to the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.
Stir in the Gruyère cheese, Parmesan cheese, thyme leaves, salt, and black pepper. Mix well until the cheese is fully melted and the sauce is smooth. Remove the sauce from the heat.
Drain the potato slices and pat them dry with a clean towel.
Layer one-third of the potato slices in the bottom of the prepared baking dish, slightly overlapping the edges. Add one-third of the sautéed mushrooms on top. Pour one-third of the cheese sauce over the layer. Repeat this process two more times, finishing with the cheese sauce on top.
Cover the baking dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
3487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 43.2 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 3436 mg | 264% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 7299 mg | 155% | |
*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.
