Mushroom Scalloped Potatoes are a delicious, comforting dish that combines the earthy flavors of mushrooms and the creamy goodness of cheese with tender potatoes. It’s perfect for family gatherings, holiday dinners, or a cozy night in. This dish is not only satisfying but also easy to prepare, making it a favorite for both novice and experienced cooks.
How to Make Mushroom Scalloped Potatoes
Ingredients:
- 2 1/2 lbs Russet potatoes
- 2 cups mozzarella cheese
- 4 3/4 cups heavy cream
- 4 oz unsalted butter (1 stick)
- 2 Tbsp olive oil
- 8 oz mushrooms (sliced)
- 1 onion (diced)
- 1 head garlic (crushed)
- 2 tsp salt
- 2 Tbsp mushroom soup mix
- 1/2 tsp black pepper
- 1 cup parmesan cheese (grated)
Directions:
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the Russet potatoes. Set them aside in a bowl of cold water to prevent browning.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms. Cook until the onions are soft and the mushrooms are browned, about 5-7 minutes.
- Add the crushed garlic to the skillet and cook for an additional minute.
- In a large saucepan, melt the butter over medium heat. Add the heavy cream, salt, mushroom soup mix, and black pepper. Stir until well combined and heated through but not boiling.
- Grease a 3-quart baking dish. Layer half of the sliced potatoes on the bottom. Pour half of the cream mixture over the potatoes, followed by half of the mozzarella cheese. Then, add the mushroom and onion mixture on top.
- Repeat the layering process with the remaining potatoes, cream mixture, and mozzarella cheese.
- Sprinkle the grated parmesan cheese on top.
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
- Let the dish cool for a few minutes before serving.
How to Serve Mushroom Scalloped Potatoes
Serve Mushroom Scalloped Potatoes hot from the oven as a main dish or a side. They pair wonderfully with roasted meats or a crisp salad. For added flair, garnish with fresh herbs like parsley or thyme before serving.
How to Store Mushroom Scalloped Potatoes
To store any leftovers, allow the dish to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. To reheat, thaw in the refrigerator overnight and warm it in the oven until heated through.
Tips to Make Mushroom Scalloped Potatoes
- Use a mandoline slicer for even potato slices and quicker preparation.
- Feel free to substitute other cheeses, like cheddar, for a different flavor.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Add some spinach or kale for extra nutrition and color.
Variation
Consider adding herbs or spices like thyme, rosemary, or nutmeg to enhance the flavor. You can also try using different types of mushrooms, like shiitake or cremini, for a unique twist.
FAQs
Q: Can I make this dish ahead of time? A: Yes! You can prepare the dish ahead of time and refrigerate it. Bake it just before serving.
Q: Can I use a different type of potato? A: Yes, you can use any type of potato, but russet potatoes provide the best texture for scalloped potatoes.
Q: How do I know when the potatoes are done? A: The dish is done when the top is golden brown and bubbling, and a fork can easily pierce through the potatoes.
Mushroom Scalloped Potatoes
Ingredients
Main ingredients
- 2.5 lbs Russet potatoes Peeled and thinly sliced.
- 2 cups mozzarella cheese Shredded.
- 4.75 cups heavy cream
- 4 oz unsalted butter 1 stick.
- 2 Tbsp olive oil
- 8 oz mushrooms Sliced.
- 1 medium onion Diced.
- 1 head garlic Crushed.
- 2 tsp salt
- 2 Tbsp mushroom soup mix
- 0.5 tsp black pepper
- 1 cup parmesan cheese Grated.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the Russet potatoes. Set them aside in a bowl of cold water to prevent browning.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sliced mushrooms. Cook until the onions are soft and the mushrooms are browned, about 5-7 minutes.
- Add the crushed garlic to the skillet and cook for an additional minute.
- In a large saucepan, melt the butter over medium heat. Add the heavy cream, salt, mushroom soup mix, and black pepper. Stir until well combined and heated through but not boiling.
Assembly and Baking
- Grease a 3-quart baking dish. Layer half of the sliced potatoes on the bottom. Pour half of the cream mixture over the potatoes, followed by half of the mozzarella cheese. Then, add the mushroom and onion mixture on top.
- Repeat the layering process with the remaining potatoes, cream mixture, and mozzarella cheese.
- Sprinkle the grated parmesan cheese on top.
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
- Let the dish cool for a few minutes before serving.
