Unbelievably delicious creamy and cheesy scalloped potatoes dish. Thinly sliced potatoes, layered with sliced portobello mushrooms and cheese, all baked in creamy sauce.
Scalloped Potatoes
Who loves scalloped potatoes??
Well, they just…got…better!
Can you say cheesy? Can you say creamy? Let me hear you say, “I love mushrooms and potatoes!”
Alright, no more cheer leading. This is a fabulous dish and I hope it convinces you to make it and try it.
I did also have to settle the question that I’ve had in my head for years! What is the difference between scalloped potatoes and “potatoes au gratin?”
After reading many articles, forums, and comments, I realized that people mostly use the two terms interchangeably. As did I for a long time. But, what I found out is that scalloped potatoes are made with thinly sliced potatoes and creamy sauce.
“Potatoes au gratin” means that it was baked with cheese and sometimes cheese and breadcrumbs topping. Au gratin can also be made with other vegetables in addition to potatoes or just other vegetables with no potatoes.
That is perhaps why you would see some recipes for potatoes named as “scalloped” and “au gratin.” Because they are thinly slices and baked with cream and cheese. So I guess these are Scalloped Potatoes Au Gratin!
Scalloped Potatoes & Portobello Au Gratin
Ingredients
- 2.5 lbs russet potatoes washed and peeled
- 0.5 lb portobello mushrooms large
- 1 1/2 cups shredded Mozzarella cheese
- 6 oz sharp white cheddar cheese grated
- Pint heavy whipping cream
- 1/2 cup sour cream
- 1/3 cup mayo
- 3 cloves of garlic
- 1 tsp thyme
- Salt fresh cracked pepper
Instructions
- Preheat oven to 350 and grease a 13×9 baking pan.
- In a mixing bowl, whisk together sour cream, mayo, heavy cream, pressed (or grated) garlic, salt and pepper.
- If you have a mandolin slicer, slice potatoes. (If you don't have one just slice them thin with a knife.) Slice mushrooms thin as well.
- Spread some of the cream sauce on the bottom of the baking dish and start layering half of the potatoes. Don't stack the potatoes but rather overlap if you have to.
- Spread half of mushrooms over potatoes, evenly. Spread half Mozzarella cheese and half of white cheddar cheese. Add some salt, pepper and thyme.
- Repeat the second layer: remaining potatoes, remaining mushrooms, remaining cheese.
- Pour cream sauce over the top, as evenly as possible.
- Bake for 60-70 minutes until all potatoes are done. You can stick a knife slowly in the middle and feel how easily it goes through the potatoes.
Notes
Check out these great recipes from other bloggers:
Blooming Baked Potato from The Gunny Sack
Crispy Cheese and Bacon Potatoes from Barefeet in the Kitchen
Loaded Potato Casserole from Gal On A Mission
Extra Crispy Oven Baked Fries from Layers of Happiness
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More Recipes From Me:
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Linda Z says
This sounds delicious, but i don’t really like portobella mushrooms, so im thinking im going to use eggplant.
lyuba says
That would be very interesting, Linda! Let me know how you like it with eggplant 🙂
Thank you so much!
Marisa Franca @ All Our Way says
Um, um, um!! How can you possibly go wrong. I will stand up and cheer for scalloped potatoes or potatoes au gratin. I’ve made both but I’ve got to admit I haven’t added the mushrooms. That would be a great taste change — sort it up it another notch. Wonderful recipe and fantastic photos!!
lyuba says
So good with the mushrooms!
Thank you so much, Marisa!!
sylvie says
Beloved potatoes, I love potatoes in every way imaginable. This comfort dish will be soon in my kitchen, per sure! You look so young but though so experimented and great cooker, congratulations!
lyuba says
I hope you will enjoy it, Sylvie! Thank you so much 🙂