Warm, comforting, and irresistibly creamy, this scalloped potatoes with mushrooms recipe is a must-try for any cozy gathering or family dinner. The tender layers of potatoes meld beautifully with the earthiness of mushrooms, all enveloped in a rich, velvety sauce. It’s a dish that promises to be a crowd-pleaser, offering both simplicity and indulgence in every bite.
Steps
- Begin by preparing all your ingredients. Place the peeled and chopped potatoes, bay leaves, and garlic cloves in a pot, covering them with water. Bring the water to a boil and let the potatoes cook for about 15 minutes, or until they can be easily pierced with a knife.
- While the potatoes are boiling, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Sauté the diced onions until they are soft and golden, then remove them from the skillet. Add more oil if needed and sauté the grated carrots until they are tender, then set them aside. Finally, sauté the sliced mushrooms until they are lightly browned, adding oil as needed.
- Return the sautéed carrots and onions to the skillet, and pour in the heavy whipping cream. Add salt to taste and dill, then bring the mixture to a simmer. Once simmering, turn off the heat.
- Once the potatoes are done cooking, drain them and place them in a large baking dish.
- Pour the creamy sauce over the potatoes, then sprinkle Parmesan cheese on top. Place the dish in the oven and broil for 5 minutes until the cheese is melted and slightly golden.
Ingredients
- 10 medium potatoes, peeled and cut into 6 to 8 chunks
- 2 garlic cloves (optional), pierced in the center
- 2 bay leaves (optional)
- 1 teaspoon salt
- 2 cups heavy whipping cream (1/2 quart)
- 1/2 pound fresh mushrooms, sliced (or a 10 oz can of mushrooms, drained)
- 1 medium onion, finely diced
- 2 medium carrots, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons chopped dill, fresh or frozen (optional)
- Olive oil for frying
FAQ
- Can I use canned mushrooms instead of fresh ones?
- Yes, you can substitute fresh mushrooms with a 10 oz can of drained mushrooms for convenience.
- Is it necessary to use bay leaves and garlic in the recipe?
- No, the use of bay leaves and garlic is optional, but they can add extra flavor to the dish.
- What type of potatoes is recommended for this recipe?
- The recipe suggests using Yukon potatoes, but any medium-sized potatoes should work well.
- Can I prepare this dish in advance?
- While it is best served fresh, you can prepare the components in advance and assemble the dish just before broiling.
- Is there a substitute for Parmesan cheese?
- If you prefer, you can use any other hard cheese like Pecorino Romano as an alternative to Parmesan.
Tips
- Prepare all ingredients before starting the cooking process to ensure a smooth and efficient workflow.
- Use Yukon potatoes for this recipe as they hold their shape well and provide a creamy texture.
- For added flavor, consider using fresh dill instead of frozen, even though both are optional.
- Keep an eye on the dish while broiling to avoid burning the Parmesan cheese topping.
Equipment
- Large Skillet
- Medium-Sized Pot
- Large Baking Dish
