Another potato recipe? Yes! But this is not your ordinary, run of the mill potato side dish. One bite and you will be making this satisfyingly savory side of spuds often. It’s easy enough to prepare that you can whip it up any time the urge strikes, which will be often, and it’s fancy enough to serve guests when you are entertaining. This flavorful side of spuds pairs beautifully with steaks, ribs, pork chops, chicken, fish..heck it’s absolutely delicious with pretty much everything!
The list of ingredients is rather short for such a great tasting dish. It just goes to show you that you can cook up great tasting meals using good quality, basic ingredients. Sometimes the simplest recipes are the best, and that’s probably why they withstand the test of time and become classics that we make over and over again.
Preheat oven to 350℉.
Grease baking dish and set aside.
TIP: Peel potatoes and slice thinly. Place potato slices in a bowl and cover with water (to prevent them from discoloring) while you cook the mushrooms and make the cheese sauce.
Melt 2 tablespoons butter in a large skillet over medium heat.
Add sliced mushrooms and sauté them until they release all their moisture and all the liquid cooks off.
Remove mushrooms from the pan and keep them warm.
Add remaining 5 tablespoons butter to the pan. When butter has melted add 5 tablespoons flour to the pan.
Whisk until well combined making a smooth roux. This roux will thicken the cream sauce as it cooks.
Add the cream to the skillet and whisk together with the roux.
Bring the sauce to a simmer. Cook until sauce thickens, about 2-3 minutes.
Reduce heat to low and stir in salt, paprika, minced rosemary, and Gruyère cheese.
Stir until combined, cheese is melted, smooth and creamy. Remove pan from heat.
Drain potatoes and place them in an even layer in the bottom of prepared casserole dish.
Top with an even layer of sautéed mushrooms and spoon the cream sauce over the mushrooms and potatoes.
Top with the grated Monterey Jack cheese.
Cover casserole dish with foil and bake for 60 minutes.
TIP: Spray foil with non stick cooking spray to prevent cheese from sticking to the foil as the casserole bakes in the oven.
Remove foil and bake for another 30 minutes or until the potatoes are soft. Take a sharp knife and pierce the casserole to check for potato doneness.
Turn oven temperature to broil and cook until cheese is lightly browned and bubbly along the edges. Don’t walk away while you have the broiler on. The cheese will go from light brown to burnt in about 2 seconds flat. Be sure to keep a close eye on the cheese so it doesn’t burn. It won’t take long to get those nice brown crispy edges, maybe a minute or two at the most.
Allow casserole to sit for 10 minutes before serving.
Oh my gosh! This has got to be one of the best potato dishes I’ve made in a really long time. Move over baked potatoes. Mashed potatoes…watch your back; there’s a new spud in town! The bed of tender potatoes are the perfect base for the buttery layer of mushrooms and the dreamy, creamy, perfectly seasoned cheese sauce. This is such an easy to make side and once you get it in the oven you have plenty of time to focus on the main dish as this bakes. Be sure to give this recipe a try. You will not be disappointed, I promise!
Creamy Scalloped Potatoes with Mushrooms
Equipment
- Oven safe casserole dish.
Ingredients
- 7 tbsp butter
- 16 oz sliced button mushrooms
- 5 tbsp flour
- 3 cups heavy cream
- 3 tbsp fresh rosemary leaves, chopped
- 1½ tsp salt
- 1 tsp paprika
- 5 oz Gruyère cheese, grated
- 6 oz Monterey Jack cheese, grated
- 2 lbs russet potatoes, peeled and thinly sliced
Instructions
- Preheat oven to 350℉.
- Grease baking dish and set aside.
- Peel potatoes and slice thinly. Place potato slices in a bowl and cover with water while you cook the mushrooms and make the cheese sauce.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add sliced mushrooms and sauté until mushrooms release all their moisture and liquid cooks off.
- Remove mushrooms from the pan and keep warm.
- Add remaining 5 tablespoons butter to the pan. When butter has melted add 5 tablespoons flour to the pan. Stir until well combined making a roux.
- Add cream to the skillet and whisk together with the roux. Bring sauce to a simmer. Cook until sauce thickens, about 2-3 minutes.
- Reduce heat to low and stir in salt, minced rosemary, paprika and Gruyère cheese. Stir until combined and cheese is melted. Remove pan from heat.
- Drain potatoes and place them in an even layer in the bottom of prepared casserole dish.
- Top with an even layer of sautéed mushrooms.
- Pour cream sauce over the mushrooms and potatoes.
- Top with grated Monterey Jack cheese.
- Cover casserole dish with foil and bake for 60 minutes.
- Remove foil and bake for another 30 minutes or until potatoes are soft.
- Turn on broiler and cook until cheese is lightly browned and bubbly.
- Allow casserole to sit for 10 minutes before serving.
Did You Make This?
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John 6:35
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