Mushroom Potato Casserole
Creamy, comforting, and irresistibly cheesy, this Mushroom Potato Casserole is the ultimate crowd-pleaser for dinner or special gatherings. Layers of tender potatoes are nestled with sautéed button mushrooms, caramelized onions, and garlic, then bathed in a rich Parmesan-infused cream sauce. Topped with melty mozzarella cheese, this indulgent casserole bakes to golden, bubbling perfection. Infused with a blend of dried thyme and parsley, every bite is brimming with hearty flavors. Perfect as a savory side dish or a satisfying vegetarian main, this recipe combines easy-to-follow techniques with wholesome ingredients for a deliciously satisfying meal. With its silky texture and earthy aroma, this Mushroom Potato Casserole is sure to become a family favorite!
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Ingredients
- 6 medium potatoes
- 450 grams button mushrooms
- 1 large yellow onion
- 3 garlic cloves
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 480 milliliters vegetable broth
- 120 milliliters heavy cream
- 60 grams grated Parmesan cheese
- 120 grams shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Step 2
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline. Set them aside in a bowl of cold water to prevent browning.
Step 3
Clean the mushrooms with a damp paper towel and slice them thinly. Finely dice the onion and mince the garlic cloves.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, about 3 minutes.
Step 5
Add the minced garlic and sliced mushrooms to the skillet. Sprinkle with a pinch of salt and pepper, and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and become golden brown. Set aside.
Step 6
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Step 7
Slowly whisk in the vegetable broth and heavy cream, making sure no lumps remain. Bring the mixture to a simmer and stir until thickened, about 3-4 minutes.
Step 8
Add the dried thyme, dried parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the sauce. Stir in the grated Parmesan cheese until melted and smooth.
Step 9
Drain and pat dry the potato slices. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping each slice.
Step 10
Spread half of the cooked mushroom mixture over the potatoes. Drizzle one-third of the cream sauce over the mushrooms.
Step 11
Repeat the layering process: another third of the potatoes, followed by the remaining mushrooms, and one-third of the cream sauce.
Step 12
Finish with the final layer of potatoes and pour the remaining cream sauce evenly on top.
Step 13
Sprinkle the shredded mozzarella cheese over the top layer.
Step 14
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Step 15
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Step 16
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
| Serving size | 2698.6 grams (2698.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3240 |
| Total Fat 167.10g | 214% |
| Saturated Fat 84.90g | 425% |
| Polyunsaturated Fat 4.10g | |
| Cholesterol 389mg | 130% |
| Sodium 5539mg | 241% |
| Total Carbohydrate 338.30g | 123% |
| Dietary Fiber 40.90g | 146% |
| Total Sugars 36.70g | |
| Protein 111.90g | 224% |
| Vitamin D 0IU | 0% |
| Calcium 1859mg | 143% |
| Iron 20mg | 110% |
| Potassium 9034mg | 192% |
Source of Calories