Potato Mushroom Casserole

Indulge in the comforting layers of this Potato Mushroom Casserole, a rich and creamy dish perfect for weeknight dinners or special occasions. Made with thinly sliced russet potatoes, sautéed button mushrooms seasoned with garlic and fresh thyme, and smothered in a velvety cheddar cheese sauce, this casserole is irresistibly hearty and flavorful. Topped with golden, bubbly Parmesan and cheddar cheeses, each bite delivers a delightful combination of creamy, cheesy, and earthy goodness. Ready in just over an hour, this recipe combines simple ingredients and classic techniques to create a show-stopping side or main dish. Whether you're serving it alongside a roast or enjoying it solo, this casserole is a crowd-pleasing favorite that will quickly become a family staple.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 300 grams Button mushrooms
• 3 tablespoons Unsalted butter
• 2 Garlic cloves
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 1 cup Vegetable broth
• 2 cups Cheddar cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 2 tablespoons Olive oil
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or a thin layer of butter.

Step 2

Peel and slice the potatoes into thin rounds, about 1/8-inch thick. Set aside in cold water to prevent browning.

Step 3

Clean the mushrooms and slice them thinly. Mince the garlic cloves.

Step 4

Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until softened and slightly golden. Add the minced garlic and thyme, cooking for another 1-2 minutes. Remove from heat and set aside.

Step 5

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Step 6

Gradually whisk in the milk and vegetable broth. Bring the mixture to a simmer, stirring constantly, until it thickens (about 4-5 minutes). Season with salt and black pepper.

Step 7

Remove the sauce from heat and stir in 1 1/2 cups of cheddar cheese, mixing until smooth and creamy.

Step 8

Drain and pat dry the sliced potatoes. Layer one-third of the potatoes in the prepared casserole dish. Top with half of the sautéed mushrooms and a drizzle of the cheese sauce. Repeat until all the ingredients are layered, finishing with a layer of potatoes on top.

Step 9

Pour the remaining cheese sauce evenly over the top layer. Sprinkle the top with the remaining 1/2 cup of cheddar cheese and all of the grated Parmesan.

Step 10

Cover the casserole dish with aluminum foil and bake in the preheated oven for 35 minutes.

Step 11

Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.

Step 12

Let the casserole rest for 10 minutes before serving. Garnish with additional thyme leaves, if desired.

Nutrition Facts

Serving size	(2628.2g)

Amount per serving	% Daily Value*
Calories	3947.3

Total Fat 216.3g	0%
Saturated Fat 122.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 567.4mg	0%
Sodium 8342.7mg	0%
Total Carbohydrate 313.4g	0%
Dietary Fiber 25.0g	0%
Total Sugars 45.4g
Protein 209.5g	0%

Vitamin D 262.7IU	0%
Calcium 5055.9mg	0%
Iron 17.7mg	0%
Potassium 8504.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 20.8%

Carbs: 31.0%