For day 11 of my “12 Days of Thanksgiving Recipes” we are making little scalloped potatoes with creamy mushroom sauce!
Potatoes are a must at every Thanksgiving, but sometimes you need to mix it up from the traditional mashed potatoes and gravy. These little scalloped potatoes are everything you want in a potato dish — they’re cheesy and crispy, plus they’re topped with a creamy mushroom sauce!
what ingredients do i need?
- little potatoes
- mozzarella cheese
- parmesan cheese
- dried thyme
- salt and pepper
- chicken broth
- heavy cream
- dijon mustard
For the potatoes, I highly recommend using little potatoes! They cook quickly and have a great taste. I use The Little Potato Company’s potatoes and they work great! If you can’t find little potatoes, any other variety will work. You may just need to add a few minutes of cook time.
substitutions and tips
This recipe is definitely easiest if you have a mandoline slicer. It will save you a lot of time and you’ll get a uniform cut. If you don’t have a mandoline that is totally fine! Just cut the potatoes thinly and as uniform as you can. It doesn’t have to be perfect.
I decided to make these scalloped potatoes in a muffin tin so they are easy to serve, but you could easily add all the potatoes into one dish and cook them together. This will require additional cooking time, but works just fine!
other recipes in my 12 days of thanksgiving recipes
- turkey cranberry sliders
- butternut squash, kale, and farro salad
- apple cider donuts
- apple, cheese, and hot honey pull apart bread
- pear, apple, and celery salad
- pumpkin stuffed french toast
- maple dijon roasted carrots
- thanksgiving snack mix
- apple blondie cheesecake bars
- healthier spinach and artichoke dip
little scalloped potatoes with creamy mushroom sauce
- 4 cups potatoes
- 3 tbsp butter
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
creamy mushroom sauce
- 2 tbsp butter
- 8 oz mushrooms sliced
- 1 tsp garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- Preheat oven to 350F. Thinly slice potatoes using a mandoline slicer. If you don’t have a mandoline, just slice the potatoes with a knife, trying to keep them as uniform as possible. Transfer the cut potatoes to a bowl.
- Melt butter in a small bowl and pour over the potatoes. Toss until all potatoes are covered. Layer the sliced potatoes into a lightly greased muffin tin, adding about 1/3 cup into each cavity.
- Add mozzarella, parmesan, thyme, salt, and pepper to a bowl and mix. Top the potatoes with the cheese mixture.
- Cover the muffin pan with tin foil and transfer to the oven. Bake for 20 minutes. Remove the tin foil and bake another 5-10 minutes, until cheese is browned and potatoes are cooked through.
- While the potatoes cook, make the mushroom sauce. Add butter, mushrooms, and garlic to a pan over medium heat. Cook for 3-4 minutes until mushrooms are cooked through. Transfer the mushrooms to a bowl.
- Return the now empty pan to the stove, still over medium heat. Add chicken broth, heavy cream and dijon mustard. Bring to a boil and let it cook for 3-4 minutes, stirring occasionally. The mixture should thicken and begin to look like a sauce. If it isn’t thickening, mix 1/2 tsp of cornstarch and 1 tbsp of water in a bowl and whisk to combine. Add the cornstarch slurry to the sauce and stir.
- When the sauce has thickened slightly, add the mushrooms back in. Turn off the heat.
- Remove the potatoes from the muffin tin and top with the mushroom sauce. Enjoy!