Creamy Potato and Mushroom Casserole with Parmesan
A rich, comforting casserole featuring tender boiled potatoes smothered in a luxurious cream sauce with sautéed mushrooms, carrots, and onions. The dish is finished with a golden Parmesan topping under the broiler, creating a beautiful contrast of textures. Fresh dill adds a bright herbal note that cuts through the richness. Perfect as a hearty side dish for holiday meals or special dinners, this recipe transforms simple ingredients into an elegant, restaurant-quality dish that pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian main course.
Ingredients
- 10 medium potatoes, peeled and cut into 6 to 8 pieces
- 2 cloves garlic, pierced in center with knife(optional)
- 2 leaf bay leaf(optional)
- 1 tsp salt
- 2 cups whipping cream
- ½ lb mushrooms, slicedcanned mushrooms10 oz drained can for 1/2 lb freshconvenience
already mentioned in recipe as option
Full guide → - 1 medium onion, finely diced
- 2 medium carrots, grated
- ½ cup Parmesan cheese, grated
- 2 Tbsp dill, chopped, fresh or frozen(optional)
- olive oil, for frying
Instructions
- 1
Prep all ingredients first
- 2
Place potatoes, bay leaves, and garlic cloves in medium pot and cover with water
- 3
Bring to boil and cook for 15 minutes until easily pierced with knife
- 4
Heat olive oil in large skillet over medium-high heat
- 5
Sauté onions until soft and golden, then set aside
- 6
Add more oil to same skillet and sauté carrots until soft, set aside
- 7
Sauté mushrooms until lightly browned, adding oil as needed
- 8
Return carrots and onions to pan
- 9
Add heavy cream, salt, and dill to pan and bring to simmer
- 10
Turn off heat
- 11
Drain cooked potatoes and transfer to large baking dish
- 12
Pour sauce over potatoes
- 13
Sprinkle with Parmesan cheese
- 14
Broil for 5 minutes
Tips
Prep all ingredients before starting as the cooking moves quickly once potatoes are done.
Don't skip sautéing each vegetable separately - this builds layers of flavor that make the dish special.
Watch the broiler carefully in the final step to achieve golden cheese without burning.
Good to Know
Refrigerate covered for up to 3 days. The cream may separate slightly but will come together when reheated.
Can assemble completely and refrigerate before final broiling step. Add 5-10 minutes to broiling time if starting cold.
Serve immediately while cheese topping is golden and cream sauce is hot and bubbly.
Common Mistakes
Don't skip draining potatoes well to avoid watery sauce
Cook vegetables separately to prevent mushrooms from releasing water into other ingredients
Substitutions
already mentioned in recipe as option
Full guide →FAQ
Can I make this ahead of time?
Yes, assemble the entire dish and refrigerate before the final broiling step. When ready to serve, broil for 7-10 minutes since it will be starting cold.
What if I don't have heavy cream?
Half and half works but will be less rich. You can also use whole milk with a tablespoon of flour whisked in to thicken the sauce.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in oven at 350°F until warmed through, about 15-20 minutes.