Creamy Mushroom Potato Casserole

I have been on a potato kick lately.

Sweet potatoes, yellow potatoes, red potatoes, purple potatoes….fried, baked, boiled, mashed…hashbrowns, fries, and pureed. ENDLESS VERSIONS AND COLORS AND SHAPES!

Part of the reason I have been part of the potato party was because I wanted to semi partake in the “potato challenge”. The other reason is that I am Russian and I LOVE potatoes!!!

Anywhoo…

I wanted to make the ultimate potato casserole that was hearty,┬ácheesy, creamy and used minimal ingredients. I also wanted to use potatoes as foundation and the “Spackle” between the bricks lol.

From the inner depths of my mind came this…

 

Scalloped potatoes intermixed with layers of mushrooms and onions enveloped in a ultra creamy potato sauce.

 

It is quite the work of art!

Faux-Cheesy

Layers and layers of delicate slices of potatoes and mushrooms smothered in a potato sauce. The potato sauce is dairy free but ultra creamy and “cheesy”.

 

And don’t forget the best part…

The CRUST ON TOP is soooo delicious! It will make you think that there is actual cheese in the recipe. NOPE! Dairy free and low fat!!

This dish may seem like the usual artery clogging comfort food casserole but in reality it is packed full of vitamins and nutrients from the double dose of potatoes and the addition of the mushrooms and onions.

Comfort food does not have to be the usual high fat and high carb coma inducing meal. Revamp your winter go to with a healthier version!

 

  • POTATOES

    Rich in Vitamin C

    Great source of Folate, Vitamin B and Minerals Potassium, Iron and Magnesium

    Lowers Blood Pressure

    Fiber Rich

    Vitamin B6 for Cellular Renewal and Nervous System Health

    Electrolyte Balance for Athletes

  • MUSHROOMS

    Good Source of Iron

    Cholesterol Lowering

    May Help Prevent Breast and Prostate Cancer

    NO FAT OR CHOLESTEROL

    Ergothioneine-Immune Boosting Antioxidant

    Copper Content for better Iron Absorption

  • MUSTARD

    Source of Selenium

    Mustard Seeds Speed Up Metabolism

    Possess Antiseptic and Anti-Fungal Properties

    Great Amounts of Phytonutrients for Gastrointestinal Health

    Contains Sulfur beneficial for Skin Diseases

    Promotes Circulation and Decreases Inflammation

    Seeds can be a Wonderful Decongestant and Expectorant


Mushroom Potato Casserole
BigOven - Save recipe or add to grocery list
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Scalloped potatoes intermixed between layers of mushrooms and a creamy potato sauce. Double the potatoes for double the fun!
Servings Prep Time
4-6 servings 20 min
Cook Time
1.5 hrs
Servings Prep Time
4-6 servings 20 min
Cook Time
1.5 hrs
Mushroom Potato Casserole
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Scalloped potatoes intermixed between layers of mushrooms and a creamy potato sauce. Double the potatoes for double the fun!
Servings Prep Time
4-6 servings 20 min
Cook Time
1.5 hrs
Servings Prep Time
4-6 servings 20 min
Cook Time
1.5 hrs
Ingredients
Potato Sauce
Mushroom Mix
Casserole
Servings: servings
Instructions
Potato Sauce
  1. Bring a medium pot of water to a boil. Drop in chopped potatoes. Cook until tender (15-20min).
  2. In a blender, mix boiled potatoes and the rest of the sauce ingredients until smooth and creamy. Add in milk slowly. Add in milk slowly until a creamy rich consistency.
Mushroom Mix
  1. Heat a large skillet with olive oil.
  2. Add in minced garlic and saute on low for 1minute.
  3. Add in onion and saute for 5-8 minutes. The onions should be translucent and slightly browned.
  4. Add mushrooms and mix into the onion saute. Cover and let cook for 5-10minutes.
  5. Once the mushrooms have cooked down add in all of the spices. Mix thoroughly and taste test.
  6. Finally, add in parsley and green onion. Cook for another 2minutes.
Assembly
  1. Preheat oven to 425degrees.
  2. Spray or oil the bottom of a square casserole dish.
  3. Line the bottom with a layer of potato slices.
  4. Add a layer of mushroom onion mixture.
  5. Pour a hearty layer of potato sauce on top of mushrooms.
  6. Repeat layering process.
  7. Sprinkle panko bread crumbs on top.
  8. Bake uncovered 30minutes. Once a crust has formed cover with foil and bake another 30minutes or until a knife cuts through easily.
  9. Let cool 10minutes and serve.
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