Cheesy Mushroom Scalloped Potatoes

Cheesy Mushroom Scalloped Potatoes

This recipe combines tender potatoes, earthy mushrooms, and a creamy cheese sauce for a side dish that’s both comforting and flavorful.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• 4 medium russet potatoes, thinly sliced (about 4 cups)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup grated Parmesan cheese

Cooking Guide:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 5 minutes. Stir in mushrooms and cook until golden brown, about 5 more minutes. Add garlic and cook for 30 seconds, until fragrant.
3. In a large bowl, combine potatoes, thyme, salt, and pepper. Pour in the cooked mushroom mixture and toss to coat.
4. In a separate bowl, whisk together cream of mushroom soup and chicken broth. Pour the mixture over the potatoes and mushrooms, stirring gently to distribute evenly.
5. Transfer the potato mixture to the prepared baking dish. Sprinkle with 1 cup of cheddar cheese.
6. Bake uncovered for 45 minutes, or until potatoes are tender and a fork easily pierces through them.
7. Remove from the oven and increase the temperature to 400°F (205°C). Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let cool slightly before serving.

Tips:

• For extra crispy edges, broil the casserole for a few minutes at the end, watching closely to avoid burning.
• To make this dish vegetarian, use vegetable broth instead of chicken broth.
• You can add other vegetables to this recipe, such as chopped carrots, peas, or broccoli. Simply cook them with the mushrooms and onion.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• For a richer flavor, use a combination of Gruyere and Fontina cheese instead of cheddar.
• If your potatoes are very starchy, you may want to parboil them (boil them for a few minutes) before layering them in the baking dish. This will help to prevent them from becoming mushy.

Enjoy these cheesy mushroom scalloped potatoes!