Creamy Mushroom Scalloped Potatoes: a tasty recipe for an amazing holiday side dish
No holiday dinner is complete without a tasty potato dish. If you want to serve your guests something a little more exciting than mashed potatoes, you'll love this creamy mushroom scalloped potato recipe. It has an incredible creamy texture and a savory cheesy flavor. The mushroom presence is a delicious twist on classic scalloped potatoes.
Scalloped potatoes with mushrooms is an easy, delicious recipe you can serve this Thanksgiving or Christmas that will impress your guests and have them praising your cooking skills. Of course, creamy mushroom scalloped potatoes are so simple and tasty, you may find yourself making this dish all year round!
How to Make Creamy Mushroom Scalloped Potatoes
Making this mouthwateringly delicious creamy mushroom scallop potato recipe is so easy, absolutely anyone can make it. Start by melting half the butter, then sauté the garlic and mushrooms. Make sure to cook off the mushrooms' juices. Add the rest of the butter, then whisk in the flour and ½ cup of broth. Once combined, whisk in the milk and remaining broth. Season, then cook the gravy for 15 minutes, or until it thickens up. Turn off the heat and set the gravy off to the side.
Grease a baking dish with butter. Layer half of the potatoes in the baking dish. Pour half the gravy over potatoes. Make another layer with half of the onions, then sprinkle half the cheese over the potatoes. Repeat with the remaining ingredients. Wrap the baking dish in foil. Bake the scalloped potatoes for 1 hour at 375F. Take off the foil, then bake for 25 to 30 minutes. This will let the potatoes get beautifully golden brown. Serve warm with a sprinkling of your favorite fresh herbs, and enjoy!
Tips for the Best Scalloped Potatoes with Mushrooms
Use Russets or Yukon Gold potatoes for this dish – they're great for baking and have fantastic flavor.
Use beef, chicken, or vegetable stock, depending on your preference and any special diets you might follow.
Covering the potatoes with foil while they're in the oven will help make them ultra-tender and moist.
Shred the cheese yourself. It'll melt more evenly and taste better.
To make sure you don't wind up with soupy scalloped potatoes, make sure to let the gravy reduce and thicken before pouring it over the potatoes.
Garnish your mushroom scalloped potatoes with fresh chopped herbs like parsley, tarragon, rosemary, or thyme.
You can make vegan scalloped potatoes with mushrooms by using vegetable stock and swapping out the milk and cheese for vegan-friendly substitutes.
Serve your creamy mushroom scalloped potatoes as a side dish with roasted turkey, chicken, or beef. It's a wonderful side dish to serve with stews, pulled pork, fried chicken, and more. Make sure you serve it with a side of dinner rolls so you can mop up all that gorgeous mushroom gravy!
How to Store Creamy Mushroom Scalloped Potatoes
Let the potatoes cool, then transfer them to an airtight container and keep them in the fridge. Enjoy your mushroom scalloped potatoes within 3 to 4 days.
Instructions
Preheat your oven to 375F.
Preheat your oven to 375F.
Melt ¼ cup butter in a saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 to 45 seconds.
Melt ¼ cup butter in a saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 to 45 seconds.
Stir in the mushrooms.
Stir in the mushrooms.
Sauté for 5 to 10 minutes, or until the mushrooms are browned and the liquid has cooked off.
Sauté for 5 to 10 minutes, or until the mushrooms are browned and the liquid has cooked off.
Add in ¼ cup of butter.
Add in ¼ cup of butter.
Once melted, whisk in flour. Whisk in ½ cup of broth, stirring until combined. Whisk in milk and remaining broth. Add salt and pepper to taste. Lower the heat to medium and cook for 15 minutes, or until the gravy reduces. Turn off the heat.
Once melted, whisk in flour. Whisk in ½ cup of broth, stirring until combined. Whisk in milk and remaining broth. Add salt and pepper to taste. Lower the heat to medium and cook for 15 minutes, or until the gravy reduces. Turn off the heat.
Grease a baking dish with butter. Layer half of the potatoes in the baking dish.
Grease a baking dish with butter. Layer half of the potatoes in the baking dish.
Pour half the gravy over potatoes.
Pour half the gravy over potatoes.
Make another layer with half of the onions.
Make another layer with half of the onions.
Sprinkle half the cheese over the potatoes.
Sprinkle half the cheese over the potatoes.
Repeat.
Repeat.
Wrap the baking dish in foil. Bake for 1 hour. Take off the foil, then bake for 25 to 30 minutes, or until the potatoes are fork-tender and the top is golden brown.
Wrap the baking dish in foil. Bake for 1 hour. Take off the foil, then bake for 25 to 30 minutes, or until the potatoes are fork-tender and the top is golden brown.
Slice, serve and enjoy!
Notes
Use a 9×13-inch casserole dish to make your potatoes.
