Cheesy Mushroom Potato Casserole

⏱ 90 mins 🍽 1 9 X 13 Baking Dish, 8 serving(s) 🏷 < 4 Hours

This rich casserole features layers of thinly sliced potatoes and a flavourful mushroom mixture. The vegetables are bound with a creamy soup and stock blend, then generously topped with two types of cheese before baking. It results in a wonderfully hearty and cheesy dish that is ideal for sharing. Allow about 90 minutes from start to finish to prepare and cook this satisfying bake.

Cheesy Mushroom Potato Casserole

Ingredients

  • 1 lb yukon gold potato, peeled and sliced thinly
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup gruyere cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup low sodium chicken broth
  • 1/3 cup dry white wine
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fresh thyme leave, chopped
  • 1/2 teaspoon fresh sage leaf, chopped
  • kosher salt & freshly ground black pepper, to taste

Method

  1. Set your oven to 375 F and prepare a 9x13-inch baking dish by greasing it lightly.
  2. Warm the butter and olive oil in a large skillet, then cook the mushrooms and shallots until they are tender, which should take 3-5 minutes.
  3. Stir in the minced garlic, thyme, and sage, season with salt and pepper, and cook for 1 more minute until aromatic.
  4. Add the white wine to the skillet and continue cooking for about 3 minutes until most of the liquid has cooked off.
  5. Take the skillet off the heat and set the mixture aside.
  6. Place a single layer of the potato slices to cover the base of your prepared dish, then spread a layer of the cooked mushroom mixture over them.
  7. Continue building layers with the rest of the potatoes and mushrooms.
  8. Whisk the chicken broth into the cream of mushroom soup in a separate bowl, then pour this combined liquid over the layered vegetables, gently tapping the dish to help it settle.
  9. Scatter the grated cheeses evenly over the top, cover the dish tightly with foil, and place it in the oven.
  10. Bake covered for 40 minutes, then remove the foil and bake for a further 20 minutes.
  11. Take the casserole out of the oven and let it stand for 5 minutes before you serve it.

Nutrition (per serving)

Sodium416800 mg

Recipe details

Category< 4 Hours
Authorcoffee31807