4.86 from 7 votes

Smothered Potatoes

ByStacie Vaughan On November 23, 2024November 23, 2024

1 15

Smothered Potatoes are thinly sliced potatoes baked to perfection in a blanket of mushrooms, green onions, green peppers, and cheddar cheese. Perfect for family dinners, potlucks, or even as a side dish!

Smothered potatoes in a white casserole.

I recently bought a big bag of potatoes and was thinking of different ways to use them. I’d already made mashed potatoes and baked potatoes, so I thought, what about potato nachos? Smothered Potatoes were born. They’re so easy and so good.

The potatoes bake for an hour in an oven bath of butter and water. The veggies are cooked separately on the stove. They come together under the broiler until everything is melty and hot.

Why You’ll Love This Recipe

Simple ingredients: You probably already have most of these pantry staples in your kitchen.
Customizable: Swap out veggies or add your favorite toppings to make it your own.
Crowd-pleaser: It’s cheesy, comforting, and flavorful—everyone will be asking for seconds.
Versatile: Serve it as a side dish or a vegetarian main course.
Make-ahead option: Prep the potatoes and veggies ahead of time for an easy weeknight dinner.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Large potatoes: Thinly sliced for even cooking and a tender texture.
Salt and pepper: Simple seasonings to bring out the flavors of the dish.
Water: Keeps the potatoes moist and helps them bake to perfection.
Unsalted butter: Adds richness and a buttery flavor to the potatoes.
Vegetable oil: Used to sauté the veggies until perfectly tender.
White button mushrooms: Earthy and flavorful, they pair beautifully with the potatoes.
Green onions: Add a pop of color and a mild, sweet onion flavor.
Green pepper: For a hint of freshness and a slight crunch.
Cheddar cheese: The gooey, cheesy topping that ties it all together.

Optional: Serve with sour cream or guacamole for extra creaminess and flavor!

How to Make Smothered Potatoes

Follow along to learn how to make smothered potatoes!

Step One: Preheat oven to 350°F.
Step Two: Arrange potato slices in a shallow, greased casserole dish. Sprinkle with salt and pepper. Pour water and butter over potatoes. Cover with aluminum foil. Bake for 1 hour.

Collage of baking the potatoes in a casserole dish.

Step Three: Heat vegetable oil in a skillet over medium heat. Add mushrooms, green onions, and green pepper and saute until the vegetables are cooked, about 10 minutes.
Step Four: Add veggies to the potatoes. Top with cheddar cheese. Return to the oven and broil for 2 minutes or until the cheese is melted. Serve hot with sour cream and guacamole, if desired.

Collage of cooking the toppings and adding to the casserole.

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What to Serve With Them

This dish is versatile and pairs wonderfully with various sides and mains. Here are some ideas:

Grilled chicken or steak: A hearty protein to balance the richness of the potatoes.
A fresh green salad: Adds a refreshing crunch to your meal.
Soup: Serve alongside tomato soup or vegetable broth for a cozy pairing.
Dinner rolls or crusty bread: Perfect for soaking up any extra melted cheese.
Roasted vegetables: Enhance the veggie factor with roasted carrots, broccoli, or zucchini.

Variations and Substitutions

Use sweet potatoes: For a slightly sweeter twist, swap the regular potatoes with thinly sliced sweet potatoes.
Switch up the cheese: Try mozzarella, Monterey Jack, or even a sharp white cheddar for a different flavor profile.
Add protein: Include cooked and crumbled bacon, diced ham, or shredded chicken to make it a heartier dish.
Swap the veggies: Use red bell peppers, zucchini, or spinach instead of green pepper and mushrooms.
Make it spicy: Add a sprinkle of red pepper flakes or a drizzle of hot sauce for a kick of heat.

Storage Instructions

Freezing: Not recommended due to the high water content in the potatoes, which can cause them to become mushy after thawing.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave individual portions for 1-2 minutes.

Recipe Tips and Tricks

Use a mandoline: For evenly sliced potatoes that cook at the same rate.
Don’t skip the foil: Covering the dish while baking helps trap steam, making the potatoes tender and moist.
Pre-cook the veggies: Sautéing the mushrooms, green onions, and peppers ensures they’re flavorful and evenly cooked.
Watch the broil time: Keep a close eye when broiling the cheese to avoid burning—it melts fast!
Make it ahead: Assemble the potato layers and sautéed veggies ahead of time, then bake and broil when ready to serve.

What Kind of Potatoes Should I Use?

Russet Potatoes: These are the top choice for this recipe because of their high starch content, which makes them tender and fluffy when baked. Their neutral flavor allows the buttery sauce and veggies to shine.
Yukon Gold Potatoes: Yukon Golds are an excellent alternative if you prefer a creamier texture. They have a naturally buttery flavor and hold their shape well.
Red Potatoes: These work if you want firmer slices that maintain their structure. However, they won’t be as fluffy or soft as Russets or Yukon Golds.

Potato Recipes

Try this Mushroom Swiss Steak.

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

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4.86 from 7 votes (7 ratings without comment)