Mushroom Au Gratin Potatoes Casserole Recipe | Easy & Cheesy Side Dish
This Mushroom Au Gratin Potatoes Casserole recipe is rich, creamy, and cheesy — the perfect side dish for any meal. Tender potatoes layered with mushrooms, cream, and melted cheese make this easy au gratin casserole a family favorite!
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Welcome back to another episode of Be Sure To Cook.
Today, I'm making a mushroom, agrot and potato casserole.
So stay tuned and let's do this.
Okay, I've already started peeling some of my potatoes.
These are russet potatoes that I'm peeling.
And these russet potatoes is what I'm gonna be making
with my casserole.
Okay, I have some, a block of smoked cheddar.
This is gonna be great with this mushroom casserole
potato dish that I'm making.
And I'm just like slicing as thin as I can on this board.
Okay, I got a teaspoon of butter,
one third cup of milk going on the stove.
As it's melting, I'm gonna add my smoked cheddar in there.
I chopped my smoked cheddar up into small blocks
and I'm just gonna put that all in here
and let that slowly melt and get nice and creamy.
Got a can of cream of mushroom with herb.
Okay, just a little thick and a little bit more milk,
maybe a teaspoon or so until it gets kind of lucid.
Okay, now I got a can of melted cheddar cheese.
So I'm gonna add some melted cheddar cheese
to this dish, this wonderful dish.
I'm gonna mix it all together.
A little Parmesan cheese in there, just a little.
Okay, I've rinsed and I've dried my potatoes.
And this is what I'm looking for,
so you'll know about yay thick.
I say it's about, maybe about an inch thick.
In my glass dish or any kind of dish you want,
I'm gonna spray some nonstick spray.
I'm gonna add about two teaspoons of butter.
I'm using my little dish here to go around.
Okay, remember all that good sauce?
I'm gonna take a layer of this sauce
and I'm gonna layer the bottom right with that butter.
I'm gonna layer that because I'm gonna need it
because I don't want my potatoes to stick.
This is gonna be in lurds with this sauce.
Now I'm gonna lay these potatoes down.
Just do a roll of potatoes.
Oh, that's really thick.
At the bottom, let that cook the most
because it's at the bottom,
so they really get all that good heat.
A little pepper.
Don't forget, guys, this is gonna be layered.
I got some chives here.
Little chives give you that beautiful flavor
and a little something, something
when you get ready to eat it.
You go, mm, what is that?
Yeah, that's great onion.
Okay, I got some cheese.
I got a triple cheese here.
It's all cheddar.
It's got three different cheeses
and you got Vermont cheddar,
you've got sharp cheddar,
and you got Kamau cheddar.
I'm just gonna sprinkle over, mm, mm, a little of that.
I want a little of that sprinkled over.
Make sure it gets on every little potato.
After we do this, before we do the sauce,
don't forget, we gotta throw that cheese on there
and then we're mixing the sauce.
Okay, I got some aluminum foil
because the only reason why I'm putting aluminum foil over,
I don't want the cheese to burn on my casserole.
Guess what, guys?
This is gonna be a delicious casserole.
Right after you check it for at least about 20, 25 minutes,
go in there and check it.
Depends on how your oven is,
so if you've got an oven that you think
that cooks really fast, check it every 15 minutes.
Just stick a fork in it.
Make sure it's bubbling.
And if those potatoes are going through really good
and it's all done, you take it off,
turn it back off a little bit,
and let that cheese melt, get nice and pretty,
and then it's time to take it out.
Let it rest and get ready to have a delicious casserole.
Okay, 350 degrees in a nice, hot oven.
Don't forget to cover it so you don't burn your cheese
because it's gonna take those potatoes
about 15 to 20 minutes to cook through.
If you cut them, like I tell you,
it won't take as long as a baked potato, I promise.
And here is my mushroom agratin potato casserole.
And I hope you all enjoy it because I know I am.
I'm gonna dig in here and get me some of these potatoes
and this great cream sauce.
And look, see how the potatoes stay real thick
and just like I wanted them?
And this is what I'm talking about.
Hey, guess what?
I didn't cook this alone.
You and me, we did this together and we can do plenty more.
So please come back next time.
Please like, share, and subscribe to my YouTube channel.
Hey guys, I'll see you next time.
Bye.