Mushroom Alfredo Scalloped Potatoes

Mushroom Alfredo Scalloped Potatoes

This recipe combines the creamy comfort of scalloped potatoes with the savory richness of mushrooms and alfredo sauce. It’s a decadent and flavorful side dish perfect for any occasion.

Ingredients:

• For the Potatoes:

  • 2 lbs russet potatoes or Idaho potatoes, peeled and thinly sliced (about 1/4-inch thick)
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Mushrooms:

  • 8 ounces white button mushrooms, sliced
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced

• For the Alfredo Sauce:

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1/4 teaspoon dried thyme
  • Pinch of nutmeg
  • Salt and pepper to taste

• Topping:

  • 1/2 cup grated mozzarella cheese
  • 1/4 cup chopped fresh parsley (optional)

Cooking Guide:

1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
2. Prepare the potatoes: In a large pot, bring a pot of salted water to a boil. Add the sliced potatoes and cook for 5-7 minutes, or until slightly softened. Drain the potatoes and return them to the pot. Add the butter, milk, heavy cream, salt, and pepper. Stir gently to combine and set aside.
3. Sauté the mushrooms: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the sliced mushrooms and cook for another 5-7 minutes, or until the mushrooms are golden brown and release their juices. Stir in the minced garlic and cook for an additional minute.
4. Make the alfredo sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the Parmesan cheese, mozzarella cheese, thyme, and nutmeg. Season with salt and pepper to taste.
5. Assemble the casserole: Layer half of the potato mixture in the prepared baking dish. Top with the sautéed mushrooms and then pour the alfredo sauce evenly over the top. Spread the remaining potato mixture over the sauce.
6. Bake: Cover the baking dish with foil and bake for 30 minutes. Uncover and sprinkle the top with the remaining mozzarella cheese. Bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Tips:

• For extra creamy potatoes, use Yukon Gold potatoes instead of russet potatoes.
• Don’t overcook the potatoes. They should be slightly softened but not mushy.
• If the alfredo sauce seems too thick, you can thin it out with a splash of milk or broth.
• You can add other vegetables to this recipe, such as chopped broccoli or cauliflower.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

Enjoy this delicious and comforting dish!