Forty Roasted Clove Scalloped Potatoes with Mushrooms
Indulge in the ultimate comfort food with these Forty Roasted Clove Scalloped Potatoes with Mushrooms—a decadent side dish that transforms simple ingredients into an elevated culinary experience. This recipe features velvety layers of thinly sliced yellow potatoes nestled between creamy roasted garlic-infused sauce, earthy sautéed cremini mushrooms, and a luxurious blend of Gruyère and Parmesan cheeses. The roasted garlic, with its sweet and nutty depth, is the star here, while fresh thyme and a hint of nutmeg tie everything together with a fragrant touch. Perfect for holidays or any special gathering, this golden, bubbling casserole boasts a luscious texture and captivating flavor that will leave your guests reaching for seconds.
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Ingredients
- 6 medium-sized Yellow potatoes
- 40 whole Garlic cloves
- 5 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cups, sliced Cremini mushrooms
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons All-purpose flour
- 2 cups, shredded Gruyère cheese
- 1 cup, shredded Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Nutmeg
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the unpeeled garlic cloves on a sheet of aluminum foil. Drizzle with 2 tablespoons of olive oil and wrap them tightly in the foil. Roast in the oven for 30 minutes, or until golden and tender. Once roasted, allow to cool slightly, then squeeze the garlic out of its skins and mash into a paste.
Step 3
While the garlic roasts, slice the yellow potatoes into thin, even rounds, approximately 1/8 inch thick. Use a mandoline slicer for consistent results if available.
Step 4
Heat the remaining 3 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté until the mushrooms are browned and their moisture has evaporated, approximately 8-10 minutes. Set aside.
Step 5
Reduce oven temperature to 375°F (190°C).
Step 6
In a saucepan, heat 2 cups of heavy cream and 1 cup of whole milk over medium heat. Whisk the flour into the liquid gradually to prevent lumps. Cook, whisking constantly, for 2-3 minutes until the mixture thickens slightly.
Step 7
Add the roasted garlic paste, thyme leaves, nutmeg, 1.5 teaspoons salt, and 3/4 teaspoon black pepper to the cream mixture. Stir in 1 1/2 cups of Gruyère and 3/4 cup of Parmesan cheese, whisking until melted and smooth. Remove from heat.
Step 8
In a greased 9x13-inch baking dish, spread a thin layer of the cream sauce on the bottom. Arrange a single layer of potato slices on top, slightly overlapping. Add a layer of the sautéed mushrooms over the potatoes and pour a small portion of the cream sauce evenly on top. Repeat layering until all ingredients are used, finishing with a generous amount of sauce on the last layer.
Step 9
Sprinkle the remaining Gruyère and Parmesan cheese over the top of the dish.
Step 10
Cover the dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake an additional 25 minutes, or until the top is golden brown and bubbling and the potatoes are tender when pierced with a fork.
Step 11
Let the scalloped potatoes rest for 10 minutes before serving, allowing the sauce to set slightly. Garnish with additional thyme leaves if desired.
Nutrition Facts
| Serving size | (2658.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5311.1 |
| Total Fat 390.4g | 0% |
| Saturated Fat 200.9g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 981.6mg | 0% |
| Sodium 7611.5mg | 0% |
| Total Carbohydrate 269.2g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 28.9g | |
| Protein 156.5g | 0% |
| Vitamin D 198.7IU | 0% |
| Calcium 4251.7mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 6333.1mg | 0% |
Source of Calories