Creamy Mushroom Scalloped Potatoes with Alfredo Sauce: Your Go-To Comfort Food Recipe
Indulge in the ultimate comfort food with our homemade Mushroom Scalloped Potatoes with Creamy Alfredo Sauce. This irresistible dish combines tender, thinly sliced potatoes with a rich, savory Alfredo sauce, loaded with earthy mushrooms and robust garlic. Topped with a generous layer of melted cheese, it bakes into a golden, bubbling casserole that’s bursting with incredible umami flavor. This easy, cheesy scalloped potato recipe is perfect for weeknight dinners, holiday feasts, or whenever you crave a hearty and satisfying side dish. Prepare to fall in love with these scalloped potatoes from scratch!
Potatoes are a culinary staple, cherished worldwide for their versatility and comforting appeal. Here, at Alyona’s Cooking, we share an immense love for potatoes in all their glorious forms! Whether you’re craving a warming potato soup, crispy oven-roasted potato wedges, velvety mashed potatoes, or traditional Ukrainian potato pancakes, we have a recipe for you. Potatoes truly go a long way – transform them into breakfast favorites like hashbrowns, or simply bake them whole in their skins for the perfect fluffy baked potato. It’s a vegetable that consistently delivers on flavor and satisfaction, and this scalloped potato casserole is no exception.
What are Scalloped Potatoes (Au Gratin)?
Scalloped potatoes, often confused with or interchangeably called “potatoes au gratin,” refer to a classic, hearty potato dish baked until tender in a rich cream sauce. The traditional preparation involves thinly sliced potatoes layered in a baking dish, submerged in a savory sauce, and then baked until the potatoes are cooked through and the sauce is bubbly and thickened. Our rendition elevates this classic by incorporating a creamy mushroom Alfredo sauce and a generous topping of grated cheese, which bakes into a golden, irresistible crust. This crust not only adds a delicious texture but also locks in the creamy sauce, creating incredibly flavorful and saucy potatoes with a thickened, rich gravy. The process involves arranging pre-cooked potato slices into a baking dish, then pouring over the easy mushroom Alfredo sauce. While you can steam potatoes directly in the baking dish with a bit of water, we often opt for boiling, microwaving, or using an Instant Pot to achieve perfectly fork-tender potatoes. Cooking potatoes in minimal water helps retain their nutrients and flavor.
Choosing the Best Potatoes for Scalloped Potatoes
For scalloped potatoes, especially when baking them in a creamy sauce, the choice of potato makes a significant difference. Starchy potatoes are generally preferred because their texture breaks down beautifully to absorb the rich sauce, contributing to a wonderfully creamy consistency. Idaho potatoes or Russet potatoes are ideal candidates. Russet potatoes, in particular, are renowned for their high starch content and fluffy, flaky texture when cooked, which pairs exceptionally well with creamy sauces and cheesy toppings. This characteristic allows them to absorb the Alfredo sauce, creating a truly decadent dish.
When selecting potatoes, always look for firm, unblemished ones. It’s crucial to store potatoes in a cool, dark place to prevent them from turning green. Green potatoes indicate exposure to light, which can lead to an increase in glycoalkaloids, natural toxins that can be harmful in large quantities. While peeling green areas can reduce glycoalkaloid levels, it’s always best to avoid purchasing potatoes that show significant greening. If you encounter a slight green tint, ensure you peel deeply enough to remove all green color below the surface; otherwise, it’s safer to discard them.
Can You Make Scalloped Potatoes Ahead of Time? Absolutely!
One of the fantastic advantages of this potato au gratin dish is that it’s an excellent make-ahead recipe! This means you can prepare these delicious scalloped potatoes the night before a big event or simply to save time on a busy day. Since the potatoes are cooked before assembly, the majority of the work is done. All you need to do is ensure the potatoes are completely cooled before assembling. Once assembled, you can either bake the casserole immediately or refrigerate it. Because the potatoes are precooked, the casserole holds up beautifully for an extended period before baking. This particular recipe yields a generous batch of the mushroom Alfredo sauce, making it perfect for preparing two casseroles – one to bake and one to freeze for later.
To make ahead: Once the potatoes are cooked and cooled, slice them and arrange them evenly in your baking dish. Pour the freshly made (or cooled) Alfredo sauce over the top, ensuring all layers are covered. Cover the dish tightly with plastic wrap or foil and refrigerate until you’re ready to bake. This prepped casserole can stay fresh in the fridge for up to 5 days, making it ideal for meal planning. The sauce, whether hot or warm when poured, will naturally thicken as it cools in the refrigerator, ready to become perfectly creamy when baked.
How to Freeze Scalloped Potatoes for Later
Freezing scalloped potatoes is a convenient way to enjoy this comforting dish any time without the full preparation effort. For best results, it’s crucial to use heavy cream in your sauce (as this recipe does) rather than milk, as milk-based sauces can curdle and develop a grainy texture when frozen and reheated. Follow these steps:
- First, cook and cool your potatoes as instructed before slicing them into thick, uniform pieces.
- Carefully arrange the precooked potato slices in a freezer-safe baking dish or, for ultimate convenience, a disposable aluminum pan.
- Pour the completely cooled mushroom Alfredo sauce evenly over the potatoes.
- Double-wrap the casserole tightly with aluminum foil to prevent freezer burn and seal in freshness. For an extra layer of protection against frost, you can place the wrapped casserole in a large grocery bag before placing it in the freezer.
- Your scalloped potatoes can be kept frozen for up to 3 months.
- When ready to bake, thaw the casserole in the refrigerator overnight. Once thawed, follow the baking instructions provided in the main recipe to achieve a perfectly warm and bubbly dish.
Key Ingredients for Perfect Mushroom Scalloped Potatoes
Creating these incredibly flavorful scalloped potatoes relies on a few key ingredients working in harmony to deliver that ultimate comfort food experience:
- Potatoes: As mentioned, Russet and Idaho potatoes are your best bet for this casserole due to their starchy nature and ability to absorb the rich sauce, resulting in a creamy, tender dish. If you opt for waxier varieties like Yukon Gold or red potatoes, you can often leave the skins on as their waxy flesh helps them hold their shape better during cooking.
- Mushrooms: We used classic white button mushrooms, which offer a mild, earthy flavor that complements the rich Alfredo sauce beautifully. However, feel free to experiment with other varieties like Baby Bella (cremini) mushrooms for a deeper, more robust flavor, or even elegant Portobello mushrooms, sliced thinly.
- Cream Sauce (Alfredo Base): The foundation of this indulgent dish is a rich cream sauce made primarily from luscious heavy cream, grated Parmesan cheese, and savory butter. Heavy cream is essential for its high fat content, which prevents curdling and ensures a velvety smooth sauce, especially crucial for freezing. The Parmesan cheese not only adds a salty, nutty depth of flavor but also helps to naturally thicken the cream as it simmers.
- Flavor Boosters (Seasonings & Soup Mix): While simple salt and black pepper are fundamental for seasoning the Alfredo sauce to taste, the addition of fresh, crushed garlic is a non-negotiable for its aromatic kick. The secret ingredient for an extra layer of savory depth and umami flavor is a mushroom soup mix (or an onion soup mix for a different profile). These dry soup mixes typically contain thickeners like starch, which further contribute to the sauce’s body and richness.
- Cheese Topping: For that irresistible golden crust, grated mozzarella cheese is sprinkled generously over the top of the casserole. Mozzarella melts beautifully and browns to perfection, creating a delightful textural contrast to the creamy potatoes beneath. The Parmesan cheese in the sauce itself also plays a role in enhancing both flavor and thickness.
How To Make These Easy Scalloped Potatoes: Step-by-Step
Making this incredible scalloped potato recipe is surprisingly simple, especially since we pre-cook the potatoes for optimal texture. You don’t even need a potato peeler for the initial prep! Here’s how to bring this cheesy, creamy masterpiece to life:
- Cook the Potatoes: Begin by placing your Russet or Idaho potatoes (skins on!) into a large pot. Add just enough water to cover them (about 2 cups, as per recipe below) and boil until they are perfectly fork-tender. This usually takes about 15-20 minutes, depending on potato size. Remove the cooked potatoes and let them cool completely on a plate. You could also bake them in the oven with 1/2 cup of water for about 40 minutes, but boiling is quicker for this method.
- Prep Ingredients: While the potatoes cool, gather and prepare all your other ingredients. Dice the onion, slice the mushrooms, and crush the garlic, setting it aside for later.
- Sauté Aromatics and Mushrooms: Heat a large, shallow frying pan over medium-high heat. Add the olive oil and butter, allowing the butter to melt. Add the sliced mushrooms and diced onion to the pan and sauté until they are soft and beautifully browned, which should take about 10 minutes. Stir in the crushed garlic and cook for just 1 more minute until fragrant, being careful not to burn it.
- Season and Add Soup Mix: Sprinkle the salt, black pepper, and the mushroom soup mix over the sautéed mushrooms and onions. Stir well to combine, allowing the flavors to meld.
- Create the Alfredo Sauce: Pour in the heavy cream and add the grated Parmesan cheese to the pan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 2-5 minutes. This allows the sauce to slightly thicken and the flavors to deepen. Remove from heat.
- Assemble the Casserole: Once the cooked potatoes are cool enough to handle, peel off their skins (they should come off easily) and slice them into thick, uniform 1/2-inch slices. Arrange these slices in a single or slightly overlapping layer in a 9×13 inch baking dish. Pour approximately 4-5 cups of your delicious mushroom Alfredo sauce evenly over the potatoes, ensuring they are well-coated. Finally, sprinkle generously with grated mozzarella cheese for that golden crust.
- Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 400°F (200°C) for 30 minutes. This initial covered baking allows the potatoes to heat through and the sauce to permeate every slice. Then, remove the foil and broil for an additional 5 minutes, or until the mozzarella cheese on top is beautifully browned and bubbling. You’ll know it’s perfectly done when the potato casserole is bubbling vigorously around the edges.
Baker’s Tip: This scalloped potatoes recipe is quite generous! The mushroom Alfredo sauce makes about 6.5 cups, which is enough for two 9×13 inch casseroles. Consider doubling the potato amount to make two casseroles – one to enjoy now and one to freeze for a future meal or an unexpected gathering. This is a fantastic way to maximize your effort!
Have you made this incredible potato recipe? We’d love to hear from you! Leave a comment below sharing how much you enjoyed it and any creative ways you used the versatile mushroom Alfredo sauce!
How To Make Scalloped Potatoes in a Crockpot (Slow Cooker)
For a hands-off approach, or when you need a convenient dish to bring to a potluck, making scalloped potatoes in a slow cooker is an excellent option. The slow cooking method ensures exceptionally tender potatoes and a rich, deeply flavored sauce. Here’s how:
- Prep and Assemble: Prepare your potatoes and mushroom Alfredo sauce as per the recipe instructions. Once the potatoes are cooked and sliced, and the sauce is ready, assemble a single portion of ingredients into a 7-quart (or larger) slow cooker. Layer the sliced potatoes and pour the sauce over them, topping with mozzarella cheese.
- Cook: Cover your slow cooker and cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. Cooking times may vary depending on your slow cooker model and how tender your potatoes were pre-cooked. The goal is for the potatoes to be incredibly tender and the sauce hot and bubbly.
- Serving & Transport: Using a slow cooker is incredibly convenient for gatherings. Simply plug it in at your destination to keep the scalloped potatoes warm throughout the event. You can also use the “high” setting to reheat if it has cooled down, ensuring your dish is served at its best.
What Goes Well With Scalloped Potatoes? Creative Serving Ideas
These cheesy mushroom scalloped potatoes are incredibly versatile. They are substantial enough to serve as a meal on their own, making for a satisfying vegetarian option, but they also shine brilliantly as a side dish. These easy scalloped potatoes are perfect for a cozy Sunday dinner, and elegant enough to grace your holiday table, pairing wonderfully with a classic Christmas ham! Here are some creative ways to enjoy this delicious potato dish and ideas for utilizing any leftover sauce:
- Classic Meat Pairings: Serve alongside a robust meat main course such as a perfectly grilled steak, juicy pork chops, tender roasted chicken, or crispy chicken tenders. The richness of the potatoes complements these proteins beautifully.
- Simple Bread & Jam: For a lighter meal, pair a generous portion of scalloped potatoes with a buttered slice of crusty sourdough bread and a dollop of sweet fruit jam or preserves for a delightful sweet and savory contrast.
- Seafood Sensation: Potatoes and fish are a match made in heaven! These scalloped potatoes are an excellent accompaniment to baked salmon with garlic mayo, pan-seared scallops, or a flaky white fish.
- Flavor Boosters for the Sauce: Get creative! Mix in some grated carrots for a touch of sweetness and color, or crispy bacon pieces into the Alfredo sauce before baking for an extra layer of savory depth and texture.
- Fresh Greens & Veggies: Balance the richness with lighter sides such as a crisp leafy green salad with a vinaigrette dressing, or steamed vegetables like vibrant green beans or our favorite Outback-style broccoli and cheese.
- Hearty Sides: For a more substantial meal, serve with baked beans or tender frozen corn.
- Tangy Companions: The creamy potatoes are beautifully cut by a tangy side like homemade sauerkraut or a refreshing cabbage salad with cucumbers.
- Pasta Prowess: Don’t let any leftover Mushroom Alfredo sauce go to waste! Reserve a portion to toss with ravioli, fettuccine, or any other pasta for a quick and decadent pasta dish.
Frequently Asked Questions (Q&A)
What is the Difference between Au Gratin and Scalloped Potatoes?
While often used interchangeably today, traditionally, scalloped potatoes typically refer to thinly sliced potatoes baked in a creamy sauce, often milk- or cream-based, with no cheese topping or a very light one. Potatoes au gratin, on the other hand, are characterized by a pronounced cheesy crust or a cheese layer throughout the dish, often made with grated cheese and sometimes breadcrumbs. Gratin, as a culinary term, is broader and can be applied to any dish (pasta, meat, vegetables) topped with a browned crust, often made of cheese or breadcrumbs.
Are Potatoes Gluten-free?
Yes, raw potatoes are naturally gluten-free and do not contain any gluten. However, always be mindful of ingredients added to potato dishes (like sauces or toppings), as some may contain gluten. This specific recipe uses a mushroom soup mix, so ensure your chosen brand is gluten-free if you need to adhere to a strict gluten-free diet.
BEST Scalloped Potato Tips for Success:
- Slice Thickness Matters: For this specific recipe, where potatoes are pre-cooked, it’s best to cut your potatoes into thicker slices (around 1/2 inch). This helps them hold their shape better during the baking process and prevents them from breaking apart. If you were starting with raw potatoes, you might slice them thinner (using a mandoline for uniformity) and layer them between the sauce, as thin raw slices cook faster.
- Rest for Richness: After baking, allow the potato casserole to sit for 10-15 minutes before serving. This crucial resting period allows the sauce to settle, thicken further, and absorb more deeply into the potatoes, resulting in a richer, more cohesive dish.
- Choose the Right Dish: Use a shallow baking dish when preparing this casserole to ensure even baking and a beautiful, golden crust. A shallow pan also works best for sautéing the mushrooms and onions, allowing them to brown nicely.
- Broil for a Golden Top: To achieve that perfect golden, bubbly cheese crust without drying out the entire casserole, use the broiler for the last 5 minutes of baking. Baking cheesy potatoes uncovered for too long can sometimes lead to a dry, overly crispy cheese layer. Broiling speeds up the browning process.
- Cream is Key: Always use a rich cream like heavy whipping cream or heavy cream for your sauce. Its high fat content is vital for preventing the sauce from curdling or developing a grainy texture, especially important if you plan on freezing leftovers.
- Sauce Consistency: This is not a roux-based sauce, so it may appear thinner when simmering on the stovetop. Don’t worry! The sauce will naturally thicken considerably in the oven as it bakes with the starchy potatoes and melts with the Parmesan cheese. If using a soup mix without added flour, this sauce can be gluten-free.
- Adjust Thickness to Taste: If you prefer an even thicker and creamier sauce, simply add more grated Parmesan cheese to the cream mixture while it’s simmering, adjusting the salt content as needed to maintain balance.
- Cover During Baking: Always cover the potatoes with foil for the initial baking period. This traps steam, helping the potatoes become incredibly tender and ensuring the casserole remains moist and creamy, preventing it from drying out.
- Uniform Slices: For the best results and even cooking, aim for uniform potato slices. Avoid using very small or baby potatoes, as they are harder to slice consistently.
- Disposable Pans for Freezing: When freezing scalloped potatoes, consider using disposable aluminum pans. This eliminates the worry of your ceramic or glass baking dishes cracking from temperature changes and makes for easy clean-up.
- High Temperature Baking: Baking at a high temperature (400°F/200°C) helps the sauce simmer effectively within the potatoes, creating a bubbly, melded casserole. Finish with a quick broil for that perfect crust.
- Reheating Leftovers: Leftovers reheat wonderfully! Simply cover and bake in the oven at 350°F (175°C) until heated thoroughly, or use a microwave for quicker individual servings. Add a splash of milk or cream if the sauce seems too thick during reheating.
Mushroom Scalloped Potato Recipe: Your Step-by-Step Guide
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Mushroom Scalloped Potatoes
Equipment
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1 9×13 inch baking dish
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1 shallow frying pan or large skillet
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1 sheet of aluminum foil (to cover casserole during baking)
Ingredients
For the Scalloped Potatoes:
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2 1/2 lbs Russet potatoes (or Idaho potatoes)
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2 cups mozzarella cheese (grated, for topping)
For the Mushroom Alfredo Sauce:
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4 3/4 cups heavy cream
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4 oz unsalted butter (1 stick)
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2 Tbsp olive oil
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8 oz mushrooms (sliced, white button or baby bella)
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1 medium onion (diced)
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1 head garlic (about 6-8 cloves, crushed)
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2 tsp salt
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2 Tbsp mushroom soup mix (for umami flavor, ensure gluten-free if needed)
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1/2 tsp black pepper
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1 cup parmesan cheese (finely grated, for the sauce)
Instructions
Directions:
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In a large pot, boil the Russet potatoes (skins on) in 2 cups of water until they are fork-tender, typically about 15-20 minutes depending on size. Carefully remove the potatoes from the water and let them cool completely on a plate. This step ensures easy peeling and firm slices. -
In a large skillet or frying pan over medium-high heat, melt the butter and olive oil. Add the sliced mushrooms and diced onion, and sauté until they are soft and lightly browned (about 10 minutes). Stir in the crushed garlic and cook for an additional minute until fragrant. -
Stir in the salt, black pepper, and the mushroom soup mix with the sautéed vegetables. Mix thoroughly to combine all the flavors. -
Pour in the heavy cream and add the grated Parmesan cheese. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for about 2 minutes to allow it to slightly thicken. Remove from heat. -
Once the potatoes are completely cooled, peel off their skins and slice them into uniform 1/2-inch thick rounds. Arrange these slices neatly in a 9×13 inch baking dish. -
Pour 4-5 cups of the prepared mushroom Alfredo sauce evenly over the arranged potatoes, ensuring good coverage. Sprinkle the top with the grated mozzarella cheese. -
Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 400°F (200°C) for 30 minutes. After 30 minutes, remove the foil and broil for approximately 5 minutes, or until the cheese crust is golden brown and bubbly. Allow to rest for 10-15 minutes before serving.
Notes
- This scalloped potato recipe is excellent for make-ahead preparation. After assembling, you can store it covered in the fridge for up to 5 days before baking, or freeze it for up to 3 months.
- For best results when freezing, always use heavy cream in the sauce to prevent curdling upon thawing and reheating.
Nutrition per serving (approximate)
We hope this comprehensive guide inspires you to create the most delicious and comforting mushroom scalloped potatoes with Alfredo sauce. Whether you’re making it for a special occasion or a simple family dinner, its creamy texture, rich flavor, and golden cheesy topping are sure to impress. Enjoy the process of bringing this incredible dish to your table!