Mushroom Potato Casserole
Scalloped potatoes intermixed between layers of mushrooms and a creamy potato sauce. Double the potatoes for double the fun!
salt & pepper
salt & pepper
peeled, sliced thin
Bring a medium pot of water to a boil. Drop in chopped potatoes. Cook until tender (15-20min).
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.
Heat a large skillet with olive oil.
Add in minced garlic and saute on low for 1minute.
Add in onion and saute for 5-8 minutes. The onions should be translucent and slightly browned.
Add mushrooms and mix into the onion saute. Cover and let cook for 5-10minutes.
Once the mushrooms have cooked down add in all of the spices. Mix thoroughly and taste test.
Finally, add in parsley and green onion. Cook for another 2minutes.
Preheat oven to 425degrees.
Spray or oil the bottom of a square casserole dish.
Line the bottom with a layer of potato slices.
Add a layer of mushroom onion mixture.
Pour a hearty layer of potato sauce on top of mushrooms.
Repeat layering process.
Sprinkle panko bread crumbs on top.
Bake uncovered 30minutes. Once a crust has formed cover with foil and bake another 30minutes or until a knife cuts through easily.
Let cool 10minutes and serve.