Potato casserole with mushrooms

Here’s a delicious Potato and Mushroom Casserole recipe that’s creamy, savory, and satisfying. It’s perfect as a main dish or a hearty side!

Ingredients:

• 6 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 2 cups mushrooms (button, cremini, or your choice), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 1/2 cups heavy cream or whole milk
• 1 cup shredded cheese (Gruyère, cheddar, or a mix)
• 1/4 cup grated Parmesan cheese
• 1 tsp thyme (fresh or dried)
• 1/2 tsp paprika (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven: to 375°F (190°C). Grease a 9x13-inch casserole dish.

2. Prepare the mushrooms:

   • Heat the olive oil in a skillet over medium heat.
   • Add the chopped onions and garlic, sauté until softened (about 2-3 minutes).
   • Add the sliced mushrooms, season with salt, pepper, and thyme, and cook until they release their moisture and become golden brown (about 5-7 minutes).
   • Set aside.

3. Layer the casserole:

   • Arrange half of the thinly sliced potatoes evenly in the prepared casserole dish.
   • Season the layer with salt and pepper.
   • Add the cooked mushroom mixture on top of the potatoes.
   • Add the remaining potato slices on top, seasoning again with salt and pepper.

4. Prepare the creamy sauce:

   • In a small saucepan, melt the butter over medium heat.
   • Add the heavy cream (or milk) and heat gently without boiling.
   • Stir in the shredded cheese and paprika, whisking until the cheese is melted and the sauce is smooth.
   • Pour the sauce evenly over the potato and mushroom layers.

5. Top with Parmesan cheese:

   • Sprinkle the grated Parmesan cheese over the top of the casserole.

6. Bake: Cover the casserole dish with foil and bake for 35-40 minutes. Then, uncover and 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.

Enjoy this warm, creamy potato and mushroom casserole! It pairs beautifully with a fresh salad or roasted vegetables.