One-Pan Sage and Mushroom Scalloped Potatoes
Simple yet elegant potatoes baked with fresh mushrooms and sage in a creamy sauce, ready in one pan. This american-inspired one pot (vegetarian) ready in about 60 minutes pairs large, thinly sliced russet potatoes, sliced cremini mushrooms, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, thinly sliced russet potatoes
- 8 oz, sliced cremini mushrooms
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1/4 cup, grated Parmesan cheese
- 2 tbsp, finely chopped fresh sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (optional) breadcrumbs
Instructions
- Step 1: Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
- Step 2: Melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until golden.
- Step 3: Gradually whisk in 1 cup whole milk until smooth, then cook for 3-4 minutes until thickened. Stir in 1/4 cup grated Parmesan cheese, 2 tbsp chopped sage, 1/2 tsp salt, and 1/4 tsp black pepper until melted.
- Step 4: Layer half the sliced potatoes in the prepared dish. Sprinkle with half the sliced mushrooms and half the cheese sauce. Repeat layers with remaining potatoes, mushrooms, and cheese sauce. Top with breadcrumbs if using.
- Step 5: Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes longer, or until potatoes are tender and top is golden brown.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Sage and Mushroom Scalloped Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Sage and Mushroom Scalloped Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.
Can I substitute ingredients in One-Pan Sage and Mushroom Scalloped Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Sage and Mushroom Scalloped Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Sage and Mushroom Scalloped Potatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved how simple this was. My kids even asked for seconds!
- ★★★★★
This was a hit at my family dinner! The sage and mushrooms added the perfect flavor to the potatoes.
- ★★★★★
Easy one-pan meal that turned out beautifully. The potatoes were creamy and the mushrooms were delicious.
