Baked Potatoes and Mushrooms
Description:
Delight in the comforting and savory goodness of Baked Potatoes and Mushrooms, a dish that combines hearty baked potatoes with a rich, creamy mushroom sauce. Perfect for potlucks, brunches, or a cozy family dinner, this recipe from Love With Recipes promises to impress with its delicious blend of flavors and textures. With just under two hours from start to finish, you’ll find this dish to be both satisfying and relatively easy to prepare.
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Recipe Category: Potato
Servings: 6
Ingredients:
- ½ cup dried funghi porcini mushrooms
- 1 cup morel mushrooms
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- ⅛ teaspoon salt (adjust to taste)
- 1 ¼ cups skim milk
- ½ cup freshly grated Parmesan cheese, plus extra for topping
- 3 large baking potatoes, peeled and thinly sliced
Instructions:
-
Prepare the Mushrooms:
- Place the dried funghi porcini mushrooms in a small bowl and cover them with warm water. Allow them to soak for 30 minutes, giving them time to rehydrate and become tender.
- After soaking, drain the mushrooms thoroughly. Coarsely chop them into smaller pieces.
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Make the Mushroom Sauce:
- In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and mushrooms. Sauté until the onions become tender and translucent, and the mushrooms release their juices and begin to brown slightly.
- Sprinkle the flour, salt, and pepper over the mushroom and onion mixture. Stir well to coat evenly and cook for an additional 1-2 minutes to eliminate the raw flour taste.
- Gradually add the skim milk, stirring continuously to avoid lumps. Continue to cook and stir until the sauce thickens and starts to bubble. Once thickened, remove from heat.
- Stir in half of the Parmesan cheese until it melts and blends into the sauce.
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Assemble the Dish:
- Preheat your oven to 350°F (175°C). Grease a 1-quart casserole dish.
- Arrange half of the sliced potatoes in the bottom of the greased casserole dish. Pour half of the mushroom sauce over the potatoes, spreading it evenly.
- Repeat the layering process with the remaining potatoes and sauce. Sprinkle the top with the remaining Parmesan cheese for a golden, cheesy crust.
-
Bake:
- Cover the casserole dish with aluminum foil or a lid. Bake in the preheated oven for 35 minutes.
- After 35 minutes, remove the cover and bake for an additional 35 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
-
Serve:
- Let the casserole stand for 5 minutes before serving to allow the flavors to meld and the dish to set.
Nutrition Information (per serving):
- Calories: 114.5
- Fat Content: 2.5 g
- Saturated Fat Content: 0.4 g
- Cholesterol Content: 1 mg
- Sodium Content: 130.3 mg
- Carbohydrate Content: 19.7 g
- Fiber Content: 1.5 g
- Sugar Content: 1.1 g
- Protein Content: 3.7 g
Keywords: Onions, Vegetable, Potluck, Brunch, Oven, < 4 Hours
This Baked Potatoes and Mushrooms dish is a heartwarming combination of creamy sauce and tender potatoes, perfect for any occasion that calls for a comforting, homemade meal. Enjoy every bite of this flavorful and satisfying casserole!
