Potatoes with Cream and Mushrooms
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 -10
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Course
Side Dish, Main Course
Potatoes with Cream and Mushrooms
Description
This recipe starts by cooking peeled and cut medium potatoes with optional bay leaves and pierced garlic cloves in water until tender. Separately, onions, carrots, and mushrooms are sautéed individually until softened or lightly browned, capturing their unique flavors. These vegetables are then combined in a pan with heavy whipping cream, salt, and chopped dill, heated just to a simmer before turning off the heat to maintain a creamy texture.
The cooked potatoes are drained and placed in a large baking dish, over which the cream and vegetable sauce is poured. The top is sprinkled liberally with grated Parmesan cheese. The dish is then broiled to create a golden crust, giving a contrast between the creamy filling and the crisp cheesy top.
This preparation highlights the earthiness of mushrooms and the freshness of dill, balanced by the richness of cream and cheese. It serves well as a side or a vegetarian main and pairs nicely with simple green salads or roasted meats. The inclusion of carrots adds subtle sweetness and bright color.
Ingredients
- 10 potato peeled and cut into 6 to 8 pieces, medium
- 2 garlic optional, pierced in the center with a knife, cloves
- 2 bay leaf optional
- 1 tsp salt
- 1/2 quart heavy whipping cream 2 cups
- 1/2 lb mushrooms sliced (or 10 oz can of mushrooms, drained)
- 1 onion finely diced, medium
- 2 carrot grated, medium
- 1/2 cup Parmesan Cheese grated
- 2 Tbsp dill fresh or frozen - optional, chopped
- olive oil for frying
Instructions
- Prep all the ingredients first. Next, place potatoes, 2 bay leaves, 2 garlic cloves in a medium size pot and fill it with enough water to cover potatoes. Bring it to a boil and cook for 15 minutes, or until you can easily pierce the potato with a knife.
- While potatoes are cooking, add few Tbsp of olive oil to a large skillet and bring it to a medium-high heat. Saute onions until they are soft and golden than set them aside. Using the same skillet, add more oil and saute carrots until soft and set them aside as well. Finally, saute mushrooms until lightly browned, adding more oil as necessary.
- Place the carrots and onions back in to the pan, add 2 cups of Heavy Whipping Cream, 1 tsp of salt (or more to taste), 2 Tbsp of dill and bring everything to a simmer, than turn off the heat.
- When potatoes are cooked, drain and transfer them in a large baking dish.
- Pour the sauce over potatoes, sprinkle the top with 1/2 cup of Parmesan cheese than place the dish in the oven and broil for 5 minutes.
Easy and Delicious!
User Reviews
Overall Rating
5
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