Creamy Potato and Mushroom Skillet
A rustic one-skillet side dish featuring thinly sliced potatoes and sautéed mushrooms finished with a garlicky cream sauce. The potatoes cook until fork-tender while staying slightly crispy at the edges, and fresh thyme ties everything together with earthy warmth. Ready in about 30 minutes, this pairs beautifully with roasted chicken, steak, or grilled fish.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings (about 1½ cups each)
Steps
Before you start
- Slice potatoes as thinly and evenly as possible—a mandoline or vegetable slicer helps prevent uneven cooking
- Have all ingredients prepped and within reach before you start cooking
- Use a large 12-inch skillet or cast-iron pan so everything cooks in a single layer
Sauté the mushrooms
- Heat 1 tablespoon (14 g) of butter in a 12-inch skillet over medium-high heat.
- Once foaming, add the sliced mushrooms in a single layer.
- Don't stir for 3 minutes—let them brown and release their moisture.
- Then stir and cook for another 2–3 minutes until golden and tender.
- Season lightly with salt and pepper.
- Transfer to a plate.
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Ready when: Mushrooms are golden brown and have released their liquid
Tip: Don't crowd the pan or stir too early; letting mushrooms sit browns them instead of steaming them
Cook the potatoes
- Add the remaining 2 tablespoons (29 g) of butter to the same skillet.
- When foaming, add the sliced potatoes in an even layer.
- Cook without stirring for 4 minutes until the bottoms start to turn golden.
- Then stir gently every 2 minutes, cooking for another 6–8 minutes total (about 10–12 minutes from when you added them) until most potatoes are tender when pierced with a fork and some edges are light golden.
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Ready when: Potatoes are fork-tender with some golden-brown edges
Tip: Resist the urge to flip constantly; gentle stirring every couple of minutes develops flavor and texture without breaking them apart
Add aromatics
- Reduce heat to medium.
- Add the minced garlic and fresh thyme leaves to the skillet and stir constantly for 30 seconds until fragrant.
- Be careful not to burn the garlic—the heat should be lower now.
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Ready when: Garlic is fragrant and just beginning to turn pale gold
Tip: Lower the heat before adding garlic to prevent it from burning, which creates a bitter, acrid flavor
Build the cream sauce
- Pour in the broth and cream.
- Stir in the Dijon mustard until completely dissolved.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 3 minutes.
- The liquid should slightly thicken and coat the back of a spoon.
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Ready when: Sauce gently simmers and thickens slightly; coats the back of a spoon
Tip: The Dijon mustard adds subtle tang and helps emulsify the sauce without any graininess
Return mushrooms and finish
- Return the sautéed mushrooms to the skillet and fold gently to combine.
- Simmer for 1–2 minutes, stirring occasionally, to warm through and let the flavors meld.
- Taste and adjust seasoning with salt and black pepper as needed.
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Ready when: Mushrooms are warmed through and coated in the cream sauce
Tip: Fold gently to avoid breaking apart the tender potato slices
Serve
- Transfer to a serving dish or divide among plates.
- Garnish with fresh parsley if desired.
- Serve immediately while hot and creamy.
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Tip: If the skillet cools slightly before serving, gently reheat over medium heat for 1 minute to restore the sauce's creamy texture
Good to know
Tips
- Slice potatoes uniformly with a mandoline for even cooking. Thicker slices won't cook through; thinner ones fall apart.
- Don't peel the potatoes—the skin adds flavor and texture, plus it keeps them from falling apart during cooking.
- For extra depth, add a squeeze of fresh lemon juice or a dash of white wine vinegar at the end, right before serving.
- This dish reheats beautifully on the stovetop with a little added cream or broth, making it great for meal prep.
Make ahead
You can prepare the potatoes and mushrooms up to 4 hours ahead: slice potatoes and store in a bowl of cold water in the fridge (this prevents browning and helps remove some starch). Clean and slice mushrooms and store in an airtight container. When ready to cook, drain potatoes well and pat dry with a kitchen towel before cooking.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of cream or broth (about 2 tablespoons per serving) and stir gently for 3–4 minutes until warm. Do not freeze, as the potatoes become watery when thawed.
Substitutions
- heavy cream → half-and-half or crème fraîche. Half-and-half creates a lighter dish but less rich; crème fraîche adds a subtle tangy flavor. Use the same amount.
- low-sodium chicken or vegetable broth → white wine or vegetable broth. White wine adds acidity and complexity; vegetable broth keeps the dish fully plant-based. Use the same amount.
- Yukon Gold or waxy potatoes → red potatoes or fingerling potatoes. These have similar texture and hold their shape well; do not substitute russets, which break down too easily.
- mixed mushrooms (cremini, baby bella, or shiitake) → all cremini, all button, or a mix with oyster mushrooms. Any combination works; avoid only portobello (they're too heavy and can make the dish dark). Total weight stays the same.
