If you’re craving something cozy and comforting, you’re gonna love this. These Mushroom & Swiss Scalloped Potatoes are creamy, cheesy, and packed with earthy flavor from sautéed mushrooms.
They’re the kind of side dish that makes everyone ask for seconds.
Perfect for a dinner party or just treating yourself on a weeknight.
🍽️ Servings & Time
- Serves: 6
- Prep time: 20 minutes
- Cook time: 1 hour 15 minutes
- Total time: About 1 hour 35 minutes
❤️ Why I Love This Recipe
This one hits all the right notes. It’s rich, savory, and has that fancy feel without being fussy.
- Swiss cheese adds a nutty flavor that pairs perfectly with mushrooms.
- Creamy sauce gets into every layer of thin potatoes.
- Fresh thyme at the end makes it smell like heaven.
- It’s a great twist on classic scalloped potatoes.
I make this when I want something comforting but still a little elevated.
🧂 What You’ll Need
Ingredients:
- 2 lbs Yukon gold potatoes, peeled and thinly sliced
- 1 ½ cups Swiss cheese, shredded
- 8 oz cremini mushrooms, cleaned and sliced
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves, plus more for garnish
- Cooking spray or extra butter for greasing the baking dish
👩🍳 Pro Tips
- Slice the potatoes evenly so they cook at the same rate.
- Don’t rush the mushroom sautéing—they need time to release moisture and get golden.
- Shred your own cheese. It melts smoother than the pre-bagged stuff.
- Let it sit 10 minutes after baking so it sets up before serving.
- A mandoline slicer helps get paper-thin potato slices fast.
🔧 Tools You’ll Need
- Large skillet
- Whisk
- Medium saucepan
- 9×13 inch baking dish
- Sharp knife or mandoline
- Cutting board
- Cheese grater
- Foil
- Measuring cups and spoons
🔁 Substitutions & Variations
- Cheese: Try Gruyère, white cheddar, or fontina instead of Swiss.
- Mushrooms: Baby bellas or button mushrooms work fine.
- Milk: Use 2% if that’s what you’ve got.
- Herbs: Rosemary or parsley for a different flavor.
- Add-ins: Caramelized onions or cooked bacon bits are amazing in this!
🕒 Make-Ahead Tips
- You can assemble the whole dish a day ahead and refrigerate. Just cover it tightly.
- Let it come to room temp before baking or add 10-15 minutes to the baking time.
👩🍳 Let’s Make It!
Step 1: Sauté the Mushrooms
Melt butter in a large skillet over medium heat. Add sliced mushrooms and cook until they release moisture and turn golden brown, about 8-10 minutes. Stir in minced garlic and cook 1 more minute.
Step 2: Make the Cream Sauce
In a saucepan, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook for 1 minute. Slowly whisk in the milk and cream. Bring to a simmer until slightly thickened, about 3-4 minutes. Add salt, pepper, and fresh thyme.
Step 3: Layer the Dish
Grease the baking dish. Add a layer of sliced potatoes, then some sautéed mushrooms, shredded Swiss cheese, and a spoonful of the cream sauce. Repeat layers until everything is used up, ending with cheese and sauce on top.
Step 4: Bake It
Cover the dish with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake another 25-30 minutes, until top is golden and bubbly. Let rest for 10 minutes before serving. Garnish with extra thyme.
Step 5: Serve
Let the scalloped potatoes rest for about 10 minutes after baking. This helps the creamy layers settle and makes slicing way easier.
Use a large spoon or spatula to serve generous scoops onto plates. Sprinkle with a little extra fresh thyme for that final pop of flavor and color.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or microwave with a splash of milk to keep it creamy.
- It also freezes well—just wrap tightly and thaw in the fridge before reheating.
🧪 Why This Recipe Works (Quick Science)
- Swiss cheese melts well and has a low moisture content, so it doesn’t get oily.
- The flour in the sauce thickens it so it holds between layers.
- Sautéing mushrooms first removes moisture so the dish doesn’t get watery.
- Thinly sliced potatoes cook evenly and soak up flavor.
🧘♀️ Meal Plan Ideas
- Serve with roast chicken or pork chops.
- Add a fresh green salad or steamed broccoli on the side.
- Great as a vegetarian main with a hearty soup.
⚠️ Common Mistakes
- Potatoes too thick: They’ll take forever to cook and stay firm.
- Skipping the mushroom sauté: You’ll end up with a soggy mess.
- Not enough salt: This dish needs seasoning in the cream to bring it all together.
- Cheese on top too early: It’ll burn before the potatoes cook.
🍴 What to Serve With
- Garlic-roasted green beans
- Simple mixed greens with lemon vinaigrette
- Grilled chicken breast
- Glazed carrots
- A crisp white wine like Chardonnay
❓ FAQ
Can I make this dairy-free?
Yes! Use unsweetened almond milk and vegan butter. Swap Swiss for a good melty vegan cheese.
Can I use a different kind of potato?
Yukon golds are best, but russets work. Just slice them thin.
Can I freeze it after baking?
Yes—cool it fully, then wrap tightly and freeze for up to 2 months.
🧁 Wrap-Up
This Mushroom & Swiss Scalloped Potatoes recipe is a little extra, in the best way. Creamy, cheesy, and full of flavor, it’s one of those dishes that feels like a hug in food form. Give it a try, then drop me a comment—I’d love to hear how it turned out or answer any questions!