This Cheesy Mushroom and Potato Casserole is the ultimate comfort food—rich, creamy, savory, and bursting with earthy goodness. It combines tender boiled potatoes, sautéed mushrooms, aromatic herbs, and a golden cheese topping into a bubbling, baked masterpiece. What elevates this dish even more is the pairing with a refreshing herb salad featuring crisp cucumber, tomato, celery, and Greek yogurt. It’s a well-balanced meal that feels indulgent but includes a nutritious twist thanks to the arugula, parsley, and fresh vegetables.
Perfect for brunches, dinners, or any gathering where you want to impress with something rustic yet refined, this casserole is a standout that satisfies vegetarians and meat-eaters alike. Let’s dive into this flavorful journey!
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings
Cuisine: European Comfort Food
Ingredients
For the Casserole:
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3 medium fresh potatoes
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Salt (for boiling and seasoning)
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2 tablespoons olive oil
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1 fresh onion, finely chopped
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1.5 cups fresh mushrooms, sliced
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2 garlic cloves, minced
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1 cup fresh arugula
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2 tablespoons fresh parsley, chopped
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80g (2.8 oz) butter
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2 tablespoons breadcrumbs
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100g (3.5 oz) grated cheese (like mozzarella, Emmental, or cheddar)
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Ground black pepper, to taste
For the Salad:
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1 fresh celery stalk, chopped
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1 fresh cucumber, diced
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1/2 red bell pepper, thinly sliced
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1 fresh tomato, chopped
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Salt and black pepper to taste
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50 ml (1/4 cup) Greek yogurt
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1 tablespoon olive oil
Step-by-Step Cooking Directions
1. Boil the Potatoes
Peel and cut the potatoes into medium chunks. Boil in salted water for about 20–25 minutes until tender. Drain and set aside.
2. Prepare the Vegetable Base
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté for about 2 minutes until translucent.
3. Add Mushrooms and Garlic
Stir in the sliced mushrooms and sauté for 4–5 minutes until softened and slightly golden. Add the minced garlic and cook for 1 minute until fragrant.
4. Add Arugula and Herbs
Stir in the fresh arugula and chopped parsley. Season with salt and pepper. Cook for 1 more minute until the arugula wilts slightly. Remove from heat.
5. Assemble the Casserole
Preheat oven to 180°C (360°F). Lightly grease a baking dish with olive oil. Place the boiled potatoes in the dish and mash them gently to form a rustic layer. Top with the mushroom and herb mixture.
6. Add Cheese and Breadcrumbs
Dot the casserole with small pieces of butter. Sprinkle breadcrumbs evenly on top for crunch. Finish with grated cheese to cover the surface.
7. Bake the Casserole
Place the casserole in the preheated oven and bake for 10–15 minutes, or until the cheese is bubbly and golden brown.
8. Prepare the Fresh Herb Salad
While the casserole bakes, combine chopped celery, cucumber, red bell pepper, and tomato in a mixing bowl. Season with salt, black pepper, and drizzle with olive oil. Add the Greek yogurt and toss to coat. Chill until ready to serve.
9. Serve and Enjoy
Remove the casserole from the oven and let it rest for 5 minutes. Serve warm, paired with the refreshing Greek yogurt salad.
Nutritional Information (Per Serving)
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Calories: 390
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Protein: 12g
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Carbohydrates: 33g
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Fat: 24g
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Fiber: 5g
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Calcium: 210mg
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Vitamin C: 22% RDI
The Origins and Popularity of the Recipe
This casserole is inspired by European countryside comfort food, especially German and French farmhouse cooking where potatoes, mushrooms, and cheese are staples. These ingredients are affordable, accessible, and versatile, making this kind of dish popular across regions and seasons. What makes this version stand out is the incorporation of fresh arugula and a light yogurt salad—bringing a modern, fresh twist to an old classic.
Reasons Why You’ll Love the Recipe
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Comfort food at its best: Creamy, cheesy, and crispy all in one.
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Balanced: Rich main dish with a light, fresh salad to accompany it.
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Customizable: You can swap vegetables or cheeses to suit your taste.
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Great for leftovers: This dish tastes even better the next day.
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Family-friendly: A hit with both kids and adults.
Health Benefits
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Mushrooms provide antioxidants and boost immunity.
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Potatoes offer potassium and fiber, especially with skin on.
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Arugula is rich in Vitamin K and folate.
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Greek yogurt adds probiotics and protein.
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Fresh herbs like parsley aid digestion and reduce inflammation.
Serving Suggestions
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Pair with a slice of sourdough or rye bread.
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Serve as a brunch main with poached eggs.
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Add a side of pickles or olives for a Mediterranean touch.
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For a heartier dinner, serve with grilled chicken or tofu.
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Make individual portions in ramekins for a fancier presentation.
Common Mistakes to Avoid
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Overcooking the potatoes: They should be soft, not mushy.
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Not draining well: Moisture from over-wet potatoes or mushrooms can make the casserole soggy.
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Skipping seasoning: Don’t forget to season each layer—especially the mushrooms and potatoes.
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Using low-moisture cheese only: A mix of melting and flavorful cheese works best.
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Burning the top: Keep an eye on the oven in the last 5 minutes to avoid over-browning.
Pairing Recommendations
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Wine: A crisp white like Sauvignon Blanc or a light Pinot Noir.
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Non-alcoholic: Sparkling lemon water or a chilled cucumber-mint drink.
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Soups: A chilled cucumber soup or hot tomato bisque pairs well.
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Dessert: End with something light like a fruit salad or yogurt parfait.
Cooking Tips
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Let the casserole rest for 5–10 minutes before serving to help it set.
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Add a dash of nutmeg to the potatoes for subtle depth.
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Mix breadcrumbs with grated cheese for a crisper topping.
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Use a mandolin slicer for even vegetables.
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Add sautéed leeks or spinach for extra nutrition.
Similar Recipes to Try
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Mushroom and Leek Gratin
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Cheesy Cauliflower Casserole
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Sweet Potato and Kale Bake
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Spinach and Ricotta Stuffed Shells
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Broccoli and Mushroom Frittata
Variations to Try
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Add protein: Stir in cooked shredded chicken or white beans.
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Make it vegan: Use plant-based cheese and yogurt alternatives.
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Use different herbs: Swap parsley for dill, thyme, or basil.
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Go spicy: Add chili flakes or jalapeños to the mushroom mix.
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Try sweet potatoes: Replace regular potatoes for a slightly sweeter flavor.
Ingredient Spotlight: Arugula
Arugula, also known as rocket, is a peppery leafy green that’s loaded with vitamins A, C, and K. It adds a sharp, peppery flavor that cuts through the richness of the cheese and potatoes in this dish. Arugula also contains glucosinolates, which may help protect against certain cancers. In warm dishes, it wilts beautifully, adding color and bite without overwhelming the palate.
Conclusion
This Cheesy Mushroom and Potato Casserole with Fresh Herb Salad is everything you want in a wholesome meal—comforting, flavorful, and balanced with freshness. It’s an excellent example of how humble ingredients can transform into something memorable. Whether you’re hosting friends or just treating yourself to a cozy dinner, this dish will earn a spot in your favorites. Make it once, and it’s bound to become a household staple.
10 Comprehensive FAQ Section
1. Can I prepare this casserole in advance?
Yes. Assemble it up to a day ahead and refrigerate. Bake just before serving.
2. What kind of cheese works best?
Mozzarella for meltiness, Emmental or Gruyère for flavor. You can even add a sprinkle of Parmesan.
3. Is this dish freezer-friendly?
Yes, freeze after baking and cooling. Reheat at 180°C for 20 minutes.
4. Can I use canned mushrooms?
Fresh mushrooms are better, but canned can be used if well-drained and sautéed briefly.
5. Is the salad necessary?
Not required, but it complements the richness of the casserole perfectly.
6. Can I make this recipe gluten-free?
Yes, use gluten-free breadcrumbs and flour. Everything else is naturally gluten-free.
7. What herbs can I substitute for parsley?
Dill, thyme, or fresh oregano all work well.
8. How do I store leftovers?
In an airtight container in the fridge for up to 3 days.
9. Can I add cream or milk to the potato layer?
Yes, a splash of milk or cream can make it even creamier—add while mashing.
10. What vegetables pair well if I want to change it up?
Zucchini, spinach, kale, or eggplant work great in place of mushrooms or arugula.