Creamy Scalloped Potatoes with Mushrooms
Mushrooms sautéed in butter are layered between tender slices of potatoes in a rich creamy cheese sauce.
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.