Description
This recipe features golden-brown potato rounds roasted to perfection and topped with a luxurious, velvety mushroom sauce. It is a comforting, five-star side dish that is simple enough for a busy weeknight yet fancy enough for holiday dinners.
Ingredients
Scale
- 1.5 lbs Yukon Gold or Red potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 oz cremini or white button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme or rosemary (or 1/2 tsp dried)
- Fresh parsley for garnish
Instructions
- Prepare and Roast Potatoes: Preheat oven to 400°F. Toss potato rounds with olive oil, salt, pepper, and garlic powder. Arrange in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway, until crispy and golden.
- Sauté the Mushrooms: While potatoes roast, melt butter in a skillet over medium heat. Add mushrooms and cook undisturbed for 1-2 minutes to brown, then sauté until tender.
- Make the Gravy: Sprinkle flour over the mushrooms and stir for 60 seconds. Slowly whisk in vegetable broth until thickened.
- Finish the Sauce: Stir in the heavy cream and herbs. Simmer on low until the sauce coats the back of a spoon.
- Assemble and Serve: Plate the crispy potatoes, pour the warm mushroom gravy over the center, and garnish with fresh parsley.
Notes
Do not crowd the baking sheet; if the potatoes overlap, they will steam instead of crisping. For a dairy-free version, use olive oil instead of butter and unsweetened almond milk or coconut cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven/Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg