Mushroom Scalloped Potatoes
A delicious and comforting dish that combines earthy mushrooms, creamy cheese, and tender potatoes, perfect for gatherings or cozy nights.
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.
Notes
To serve, enjoy hot from the oven as a main dish or side. Pairs well with roasted meats or a crisp salad. For added flavor, garnish with fresh herbs like parsley or thyme. For storage, cool completely, cover tightly, and refrigerate for up to 3-4 days or freeze for up to 2 months.