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Vegetarian, European

Creamy baked mushrooms with potatoes

Creamy baked mushrooms with potatoes is a dish of button mushrooms cooked in a creamy sauce, topped with cheese and browned under the broiler in individual ramekins, served alongside buttery potatoes. It takes 45 minutes for 4 people, costs €2.20 per serving, and is rated easy. The key is letting the sauce thicken properly before filling the ramekins, so it browns well without overflowing.

Tonight, Russian style baked mushrooms, creamy mushrooms topped with cheese in little ramekins, with potatoes on the side.

Creamy baked mushrooms with potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under the broiler, the gruyère forms a golden crust that cracks under your spoon, revealing a creamy sauce mixed with tender mushrooms. The onions add a mild sweetness, the flour thickens just enough, and the buttery potatoes soak up the sauce without weighing down the dish. It's the kind of comforting plate that works best when the mushrooms are firm and fragrant.

Serve this on a weeknight in fall or winter, the individual ramekins make it fun for kids and guests alike, everyone gets their own bubbling portion to dig into. Mon Chou likes to make this on days when you want something warm and generous without spending the whole evening in the kitchen.

The ingredients

4 people

Fruits and vegetables

  • button mushrooms 700 g
  • onions 2
  • potatoes 900 g
  • parsley 4 sprigs

Pantry

  • flouroften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • heavy cream 25 cl
  • shredded gruyère 120 g
  • butter 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms and onions, then cook the peeled potatoes in salted water. 20 min

    Cut the mushrooms fairly thick, they shrink a lot during cooking.

  2. Brown the mushrooms over high heat in a large pan with half the butter, then add the onions and let them soften. 12 min

    Salt at the end so the mushrooms don't release their water too soon.

  3. Sprinkle with flour, stir, then pour in the cream and let it thicken gently. 5 min

    Stir constantly to keep the flour from forming lumps.

  4. Divide the mixture into ramekins, top with gruyère, and place under the oven broiler. 10 min

    Set the ramekins on a baking sheet, so they won't overflow in the oven.

  5. Drain the potatoes, toss them in butter with parsley, and serve alongside the baked mushrooms.

    Eat the mushrooms with a small spoon, they're very hot.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water and keep the sauce creamy rather than thin.
  • Don't skip cooking the mushrooms over high heat at the start, that's what keeps the sauce from turning watery.
  • If you don't have ramekins, one single baking dish works fine, just add a few extra minutes under the broiler.

The variations

  • Swap the gruyère for comté or emmental for a slightly milder flavor.
  • For a richer version, mix in a handful of wild mushrooms along with the button mushrooms.
  • For kids in a hurry, spoon the creamy mushrooms straight over mashed potatoes instead of using ramekins.

What to serve it with

  • A crisp green salad with vinaigrette
  • Fresh bread for mopping up sauce
  • A glass of sparkling apple juice

Storage

Store the mushrooms and potatoes separately in the fridge, in sealed containers, for 2 to 3 days. Reheat the mushrooms in the oven or microwave, and the potatoes in a pan with a little butter. Freezing isn't recommended, the cream sauce tends to separate once thawed.

Questions about this dish

Can you make this ahead of time?

Yes, prepare the creamy mushrooms and fill the ramekins a few hours ahead. Keep them in the fridge and broil just before serving for a hot, bubbly top.

Can you use different mushrooms?

You can swap in oyster mushrooms or a mushroom mix for a stronger flavor. Avoid very watery mushrooms, since they can thin out the sauce.

Can you make this without gruyère?

Yes, comté, emmental, or a mild melting cheese all work well. What matters is choosing a cheese that melts and browns easily under the broiler.

Do kids usually like this dish?

Yes, the creamy texture and melted cheese are usually a hit with kids. You can lightly mash the potatoes and spoon the sauce over them if the ramekins seem intimidating.

How long does it take to make creamy baked mushrooms with gruyère, served with potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in creamy baked mushrooms with gruyère, served with potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does creamy baked mushrooms with gruyère, served with potatoes cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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