Potato and Mushroom Bake

This creamy, comforting potato and mushroom bake is the ultimate vegetarian comfort food. Layers of sliced potatoes and savory mushrooms are baked in a creamy, cheesy sauce until golden and bubbly.

Ingredients

For the Bake:

• 2 lbs (900g) potatoes (Yukon Gold or Russet)

• 1 lb (450g) mushrooms (cremini or button), sliced

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil or butter

• 1 teaspoon fresh thyme (or ½ tsp dried)

• 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)

• Salt and black pepper to taste

• 1 cup shredded Gruyère, cheddar, or fontina cheese

For the Cream Sauce:

• 2 cups heavy cream or half-and-half

• ½ cup vegetable or chicken broth

• 3 tablespoons all-purpose flour

• ½ teaspoon nutmeg (freshly grated if possible)

• Salt and white pepper to taste

Optional Topping:

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 tablespoons melted butter

Instructions

1. Prepare Vegetables:

   • Peel potatoes and slice thinly (⅛-inch thick) using a mandoline or sharp knife

   • Soak potato slices in cold water for 15 minutes to remove excess starch, then pat dry

   • Clean and slice mushrooms

   • Thinly slice onion and mince garlic

2. Cook Mushrooms:

   • Preheat oven to 375°F (190°C)

   • Heat oil/butter in large skillet over medium-high heat

   • Add mushrooms and cook until browned and liquid evaporates (8-10 minutes)

   • Add onion and cook until softened (5 minutes)

   • Add garlic, thyme, rosemary; cook 1 minute until fragrant

   • Season with salt and pepper

3. Make Cream Sauce:

   • In saucepan, whisk together cream, broth, and flour until smooth

   • Bring to simmer, whisking constantly until slightly thickened

   • Stir in nutmeg, salt, and white pepper

4. Assemble Bake:

   • Grease a 9×13 inch baking dish

   • Layer half the potato slices in dish, overlapping slightly

   • Spread all mushroom mixture over potatoes

   • Top with remaining potato slices

   • Pour cream sauce evenly over top

   • Cover tightly with foil

5. Bake:

   • Bake covered for 45 minutes

   • Remove foil, sprinkle with shredded cheese

   • If using breadcrumb topping, mix with Parmesan and melted butter; sprinkle over cheese

   • Bake uncovered 20-25 minutes until golden and potatoes are tender

6. Rest and Serve:

   • Let rest 15 minutes before serving

   • Garnish with fresh herbs

Alternative Versions

Dairy-Free:

• Use coconut cream instead of dairy cream

• Nutritional yeast instead of cheese

• Olive oil instead of butter

Extra Protein:

• Add layer of cooked lentils or white beans

• Mix in 1 cup diced ham or cooked bacon

Different Vegetables:

• Add spinach or kale between layers

• Include sliced leeks with the mushrooms

Tips for Success

• Slice potatoes evenly for consistent cooking

• Don’t skip browning mushrooms – it adds depth of flavor

• Let bake rest before serving for cleaner slices

• Test potatoes with knife for doneness

• Make ahead – assemble day before, refrigerate, then bake

Serving Suggestions

• With roasted chicken or pork chops

• Green salad with vinaigrette

• Steamed green beans or broccoli

• Crusty bread to soak up sauce

This hearty bake is perfect for Sunday dinner, holiday meals, or meal prep for the week!