Forty Roasted Clove Scalloped Potatoes With Mushrooms Recipe

Indulge in the decadent flavor of Forty Roasted Clove Scalloped Potatoes with Mushrooms! This creamy, dreamy casserole features perfectly roasted garlic cloves, earthy mushrooms, and tender potatoes baked to golden perfection. Adapted from a chef's secret recipe, this dish is rich and satisfying – a true comfort food masterpiece. Prepare to be amazed!

Prep Time 30 mins
Cook Time 105 mins
Calories 447.4 kcal
Protein 26g
Rating 5.0 (1 Reviews)
Forty Roasted Clove Scalloped Potatoes With Mushrooms 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Forty Roasted Clove Scalloped Potatoes With Mushrooms

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How to Make Forty Roasted Clove Scalloped Potatoes With Mushrooms

  1. Preheat oven to 450°F (232°C).
  2. Remove the papery skins from 2 heads of garlic.
  3. Place garlic heads on a foil-lined sheet pan. Drizzle with 1 tablespoon olive oil.
  4. Roast for 40-50 minutes, or until soft and caramelized.
  5. Let cool for 10 minutes.
  6. Separate the roasted garlic cloves and squeeze out the pulp, discarding the skins.
  7. Preheat oven to 375°F (190°C).
  8. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  9. Add 2 medium shallots, thinly sliced, and sauté for 3 minutes, or until softened.
  10. Add 1 pound cremini mushrooms, sliced, and sauté for 5 minutes.
  11. Stir in 1 tablespoon red wine vinegar.
  12. Cook for 1 minute, or until the liquid almost evaporates.
  13. Remove from heat.
  14. In a food processor, combine 1 ½ cups heavy cream, roasted garlic pulp, 2 tablespoons all-purpose flour, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
  15. Process until smooth.
  16. Arrange one-third of 3 pounds thinly sliced potatoes in a 13x9-inch baking dish coated with cooking spray.
  17. Spread half of the shallot and mushroom mixture over the potatoes.
  18. Repeat layers with remaining potatoes and shallot mixture, ending with a layer of potatoes.
  19. Pour the cream mixture evenly over the potatoes.
  20. Cover the baking dish with foil and bake for 30 minutes.
  21. Remove foil and bake for another 30 minutes.
  22. Sprinkle with 1 cup shredded Gruyère cheese.
  23. Bake for 15 minutes, or until the cheese is golden brown and bubbly.
  24. Let stand for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

8g

Fat

68g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Mushroom Recipes European The Americas American Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Side Dishes Eggs Dairy Potatoes Vegetables French European Dinner Party Holiday Event Vegetarian Dietary Mushrooms 4 Hours Or Less