Ingredients
- Potatoes, cubed: 1.5 lbs
- Mushrooms, sliced: 1 lb
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 4 cloves
- Olive oil: 2 tablespoons
- Fresh thyme, chopped: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, or until slightly tender.
- Step 2: While potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Step 3: Add the minced garlic and chopped thyme to the skillet with the mushrooms. Cook for another minute until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Step 5: Remove the partially roasted potatoes from the oven and add them to the skillet with the creamy mushroom sauce. Stir gently to coat the potatoes evenly.
- Step 6: Transfer the mushroom potato mixture to an oven-safe dish. Bake in the preheated oven for another 10-15 minutes, or until the potatoes are tender and the sauce is bubbly and slightly browned. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or cream to the potatoes before warming in the oven or microwave to restore moisture.
- Garnish with a sprinkle of fresh parsley for a vibrant pop of color and flavor before serving.
- Don't overcrowd the mushrooms in the skillet; cook them in batches if needed to ensure they brown properly and release their delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American