One-Pan Sage and Mushroom Scalloped Potatoes

Name: One-Pan Sage and Mushroom Scalloped Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
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

Simple yet elegant potatoes baked with fresh mushrooms and sage in a creamy sauce, ready in one pan.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 45 minutes.

Serves 4.

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.