This Creamy Mushroom and Potato Bake is a comforting, hearty dish that combines tender potatoes, savory mushrooms, and a rich, creamy sauce. With hints of sweetness from carrots and a mild kick from onions, this dish is perfect as a main course or a flavorful side. Simple yet indulgent, it’s an ideal recipe for cozy dinners, family gatherings, or any time you crave something warm and satisfying.
Ingredients
- 12 medium potatoes, peeled and sliced
- 1/2 quart (2 cups) heavy whipping cream
- 10 oz mushrooms, sliced
- 1 medium onion, finely chopped
- 2 medium carrots, either shredded or cut into thin slices.
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Ingredients : Preheat your oven to 375°F (190°C). Peel and slice the potatoes into thin rounds, slice the mushrooms, chop the onion, and grate or thinly slice the carrots.
- Sauté the Vegetables : Warm olive oil in a skillet set over medium heat. Introduce the onions and sauté them until they turn translucent, approximately 3 to 4 minutes. Add the mushrooms and carrots, cooking for another 5-6 minutes until the vegetables are tender. Season with a pinch of salt and pepper, then remove from heat.
- Layer the Potatoes and Vegetables : In a spacious baking dish, arrange half of the potato slices in an even layer across the bottom. Spoon half of the sautéed vegetable mixture over the potatoes, spreading it evenly. Layer the remaining potatoes on top, followed by the rest of the vegetable mixture.
- Add the Cream and Seasoning : Pour the heavy whipping cream over the layered potatoes and vegetables, allowing it to seep through all the layers. Season with additional salt and pepper, adjusting to your taste.
- Bake the Dish : Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 45 to 50 minutes. Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
- Serve and Enjoy : Let the dish cool slightly before serving. This creamy mushroom and potato bake is best enjoyed warm and pairs well with a crisp side salad or protein of choice.
Conclusion
This Creamy Mushroom and Potato Bake brings a rich, savory combination of flavors that makes it perfect for cold evenings or as a star side dish for any meal. With its creamy sauce and tender textures, it’s a simple yet indulgent dish that is sure to be a hit with family and friends!
Creamy Mushroom and Potato Bake
A creamy and savory baked potato dish withmushrooms, onions, and carrots—a perfect side or main dish for a cozy meal.
Ingredients
- 12 medium potatoes peeled and sliced
- 1/2 quart 2 cups heavy whipping cream
- 10 oz mushrooms sliced
- 1 medium onion finely chopped
- 2 medium carrots either shredded or cut into thin slices.
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Ingredients : Preheat your oven to 375°F (190°C). Peel and slice the potatoes into thin rounds, slice the mushrooms, chop the onion, and grate or thinly slice the carrots.
- Sauté the Vegetables : Warm olive oil in a skillet set over medium heat. Introduce the onions and sauté them until they turn translucent, approximately 3 to 4 minutes. Add the mushrooms and carrots, cooking for another 5-6 minutes until the vegetables are tender. Season with a pinch of salt and pepper, then remove from heat.
- Layer the Potatoes and Vegetables : In a spacious baking dish, arrange half of the potato slices in an even layer across the bottom. Spoon half of the sautéed vegetable mixture over the potatoes, spreading it evenly. Layer the remaining potatoes on top, followed by the rest of the vegetable mixture.
- Add the Cream and Seasoning : Pour the heavy whipping cream over the layered potatoes and vegetables, allowing it to seep through all the layers. Season with additional salt and pepper, adjusting to your taste.
- Bake the Dish : Seal the baking dish with aluminum foil and place it in the preheated oven to bake for 45 to 50 minutes. Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
- Serve and Enjoy : Let the dish cool slightly before serving. This creamy mushroom and potato bake is best enjoyed warm and pairs well with a crisp side salad or protein of choice.