Scalloped Potatoes with Shallots Mushrooms Garlic and Thyme
Transform classic comfort food into an elegant side dish with these Scalloped Potatoes with Shallots, Mushrooms, Garlic, and Thyme. Layered with tender russet potatoes, earthy cremini mushrooms, and a fragrant medley of shallots, garlic, and fresh thyme, this dish is baked to perfection in a luscious Parmesan cream sauce. The velvety roux-based sauce, infused with rich heavy cream and whole milk, blankets each layer, while a golden, bubbly finish on top adds irresistible appeal. Perfect for holidays, dinner parties, or an elevated weeknight meal, this savory casserole is a crowd-pleaser that balances rustic charm with gourmet flavor.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 medium Shallots
- 1 cup Cremini mushrooms
- 4 large Garlic cloves
- 1 tablespoon Fresh thyme
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon 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 into 1/8-inch rounds using a mandoline or sharp knife. Set aside in a bowl of cold water to prevent browning.
Finely mince the shallots and garlic. Slice the cremini mushrooms thinly.
In a large skillet over medium heat, add olive oil and 1 tablespoon of butter. Sauté the mushrooms for about 5-7 minutes until golden and slightly softened. Add the shallots, garlic, and thyme, cooking for an additional 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to ensure a smooth sauce. Continue cooking until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese, salt, and black pepper into the sauce. Mix well and remove from heat.
Drain the sliced potatoes and pat them dry. Layer one-third of the potatoes in the prepared baking dish, overlapping slightly. Spread half of the mushroom-shallot mixture on top, then drizzle one-third of the cream sauce evenly over the layer.
Repeat the layering process, adding another third of the potatoes, the remaining mushroom-shallot mixture, and another third of the sauce. Finish with a final layer of potatoes and pour the remaining cream sauce over the top.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 275 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1178 mg | 25% | |
*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.
