These cheesy scalloped potatoes with mushrooms are creamy, comforting, and baked until golden. An easy side dish for dairy dinners and holidays.

Potatoes and cheese in the same recipe—my favorite combination! These Cheesy Scalloped Potatoes are creamy, comforting, and loaded with sautéed mushrooms and plenty of melted cheese. They make the perfect side dish for a family dinner, holiday meal, or dairy supper.

Scalloped potatoes is a must at my Yomtov meals, which are typically meat based. I never get to make this delicious cheesy version in my mind scallop potatoes was reserved only for holiday meals and then I asked myself. Why can’t I just make it one night for dinner and add all the deliciousness to it and so here you have it!

Cheesy Scalloped Potatoes with Mushrooms

These cheesy scalloped potatoes with mushrooms are creamy, comforting, and baked until golden. An easy side dish for dairy dinners and holidays

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Ingredients

6-8 medium potatoes peeled and sliced thinly
8 oz mushrooms washed and sliced
3 Tbsp butter
1 clove garlic minced
2 Tbsp flour
1-2 cups milk
2 handfuls shredded cheese
Salt and pepper to taste
1/2 cup Parmesan cheese

Instructions

Preheat the oven to 350°F.
Melt the butter in a medium pot over medium heat. Add the mushrooms and sauté for about 5 minutes, until softened.
Add the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the mushrooms and mix well. The mixture will become thick and chalky-looking—this is normal.
Slowly add the milk, 1 cup at a time, whisking continuously until the sauce begins to thicken. Add additional milk as needed until you reach a smooth, creamy consistency.
Add the shredded cheese and stir until completely melted and the sauce is smooth. Season with salt and black pepper.
Place the sliced potatoes in a large bowl and toss them with the cheese and mushroom sauce until evenly coated.
Transfer the potatoes to a greased 9×13-inch baking dish or oven-to-table dish. Sprinkle the Parmesan cheese evenly over the top.
Cover tightly and bake for 1 hour.
Uncover and bake for an additional hour, or until the potatoes are completely tender when pierced with a knife or toothpick and the top is golden.
Allow the scalloped potatoes to rest for 10–15 minutes before serving.