Guest Post: Scalloped Potatoes with Mushrooms by Ricotta and Radishes

We have a guest in the kitchen today! Jennifer is back to share another mushroom-filled recipe with us and this time has taken on a kitchen classic. Hope you enjoy this recipe as much as we do!

Hi! My name is Jennifer and I’m a home cook and food blogger over at Ricotta and Radishes. This is my second time guest blogging for Mushrooms Canada, so thanks again for the opportunity!


Cooking with mushrooms is still something I’m getting used to, so it takes more brainstorming than usual to come up with a new recipe featuring them. It was an even bigger challenge this time around because I happened to be at the cottage all weekend with limited resources to choose from. Did I mention our cottage is propane-powered with a hand pump for water? Yeah, it’s rustic to say the least!

That was just fine because rustic was exactly what we had in mind when conceiving this recipe. Mushrooms just seem to work in hearty, creamy baked dishes, don’t they? And by ‘we,’ I mean my mom and I – a fellow food lover and amazing cook, this dish was our weekend rainy-day project.


Cottage-Style Scalloped Potatoes with Mushrooms 

For the sauce: 
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 cups milk
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Heat the butter in a medium saucepan over medium heat. When the butter has melted and begins to bubble, whisk in the flour and stir vigorously until a paste forms. Cook for about 5 minutes, stirring constantly, until the flour is no longer ‘raw’ and has thinned out slightly. Reduce the heat to low and add the milk, whisking until fully incorporated; season with the salt, pepper and garlic powder. Simmer for 5 more minutes, cover and set aside.

For the potatoes and mushrooms: 
• 1/2 Lb crimini or white button mushrooms
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 Russet potatoes, thinly sliced
• 1/2 cup shredded Jarlsberg cheese
• Salt and black pepper, to taste
• Frank’s Red Hot, to taste

Pre-heat oven to 375°F. Heat oil in a small pan over medium-high heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onions are softened, about 5 minutes. Season with salt and pepper and set aside.

Arrange one third of the sliced potatoes in a single layer in the bottom of a large casserole dish. Sprinkle one third of the mushroom mixture overtop and pour about one third of the cream sauce evenly over the first layer. Repeat to form two more layers and top with the shredded cheese. Cover dish with foil, transfer to the oven and cook for 60 to 90 minutes, or until potatoes are fork-tender and the cheese is golden brown.


If you liked this recipe, you may also like: 
Mushroom and pine nut risotto cakes 
Sweet potato poutine  
• Baked potatoes with creamy mushroom ragout by Crumb: A Food Blog


Mom is always a great help in the kitchen! This recipe is perfect for any family meal and certainly takes on a rustic feel. Whether it’s at the cottage, a festive occasion, or simply a weeknight meal, these potatoes will be a hit!!

Follow along with Jennifer’s culinary adventures online on her Blog, Facebook, or Twitter.




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