Ingredients1 h 10 m servings 240
- Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.)
- Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.
- Cook's Note:
- For gluten-free, check the list of ingredients for the chicken broth and packaged mushrooms.
Per Serving: 240 calories; 11.6 30.5 5.2 38 256 Full nutrition
ReviewsRead all reviews 12
These potatoes are delicious! I had to use a yellow onion (I didn't have the shallot that I purchased! Rats! The second time that's happened that it didn't make it home from the store with me...
These. Are. Awesome. One of the best potato dishes I have ever made. And they're made with all wholesome ingredients, too! I made a couple minor changes - didn't have a shallot so I used a regul...
These were amazing! I can't wait to make them again. The sauce was so flavorful and really enhanced the potatoes. The creaminess from the creme fraiche set these over the top. These will be ...
Absolutely phenomenal dish! Couldn't find dried mushrooms anywhere so I added a bit more fresh ones to compensate. I also used minced white onion instead of the shallot but otherwise followed ...
I really enjoyed this recipe as well as the family. Made this with all fresh mushrooms and heavy cream. What a simple side dish! I've also made just the mushroom sauce for mashed potatoes, a nic...
This is a five-star-restaurant-worthy side. I used all fresh mushrooms and didn't miss the dried (but they may have added texture?). I used homemade chicken bone broth and heavy cream instead ...
An elevated potato side dish that's worth the trouble to make. I substituted Lactose-Free Whole for the cream. Yum! Yum!