Description
Creamy Skillet Potatoes with Mushrooms & Spinach delight you with rich flavors.
Ingredients
Scale
- 1½ lbs baby Yukon gold potatoes, halved
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- ½ cup grated Parmesan
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley, chopped
Instructions
- Preheat oven to 375°F. Parboil potatoes in salted water for 10 minutes; drain.
- Heat olive oil and butter in a large oven-safe skillet. Sauté mushrooms until golden. Add garlic and cook 30 seconds.
- Stir in heavy cream, thyme, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
- Add potatoes and toss to coat in the cream sauce.
- Fold in fresh spinach and sprinkle Parmesan evenly over the top.
- Transfer skillet to oven and bake 20–25 minutes until potatoes are tender and sauce is bubbling.
- Garnish with fresh parsley and serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg