Ingredients
- Potatoes, peeled and cubed: 2 lbs
- Mushrooms, sliced: 1 lb
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 4 cloves
- Olive oil: 2 tablespoons
- Fresh thyme leaves: 1 tablespoon
- Salt and black pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they soften and release their moisture, about 8-10 minutes.
- Step 3: Add the minced garlic to the skillet with the mushrooms and cook for another minute, until fragrant.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese and fresh thyme leaves. Season with salt and pepper to taste. Simmer for 5 minutes, or until the sauce has thickened slightly.
- Step 5: Once the potatoes are roasted, add them to the skillet with the creamy mushroom sauce. Gently stir to combine and coat the potatoes evenly.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and fresh thyme, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions gently in a skillet over low heat, adding a splash of milk or cream if the sauce is too thick.
- This dish pairs beautifully with a simple green salad or roasted chicken.
- Don't overcrowd the mushrooms in the pan; cook them in batches if needed to ensure they brown nicely and release their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American