Mushroom Scalloped Potatoes

Homemade Scalloped potatoes with creamy alfredo sauce and mushrooms. This cheesy scalloped potatoes recipe is easy and loaded with lots of umami flavor and garlic! You will love these scalloped potatoes from scratch!

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Course: Side Dish

Cuisine: American

Equipment

1 9x13 baking dish
1 shallow frying pan
1 sheet of aluminum foil, (to cover casserole)

Ingredients

Ingredients:

2 1/2 lbs Russet potatoes
2 cups mozzarella cheese

Mushroom Alfredo Sauce:

4 3/4 cups heavy cream
4 oz unsalted butter , (1 stick)
2 Tbsp olive oil
8 oz mushrooms , (sliced)
1 onion , (diced)
1 head garlic , (crushed)
2 tsp salt
2 Tbsp mushroom soup mix
1/2 tsp black pepper
1 cup parmesan cheese , (grated)

Instructions

Directions:

Boil the potatoes in 2 cups of water until fork-tender (about 15 minutes.) Remove and cool on a plate. Set aside.
In a large skillet over medium-high heat, melt the butter and olive oil. Saute the mushrooms and onion until soft (about 10 minutes.) Add the garlic and cook for 1 more minute.
Add the seasonings and soup mix.
Stir in the heavy cream and parmesan cheese and bring to a boil. Simmer for 2 minutes, uncovered.
Peel the skins off the potatoes and slice them into 1/2-inch slices. Assemble into a 9x13 baking dish.
Pour 4-5 cups of the mushroom alfredo sauce over the potatoes and sprinkle with mozzarella cheese.
Bake covered at 400°F for 30 minutes. Then uncover and broil for 5 minutes to make a browned cheese crust.