Idaho® Potato & Mushroom Lasagna


  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter, divided
  • 3 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • ½ cup dry white wine
  • 2 cups water
  • 3 tablespoons fresh thyme, divided
  • 3 large Idaho® Russet potatoes
  • Kosher salt/pepper
  • 16 ounces fresh mushrooms, sliced
  • 1 shallot, minced


  1. Into a large skillet add oil and 2 tablespoons butter. Melt. Add celery, garlic, onion and cook until softened.
  2. Add wine and cook until liquid has reduced by half.
  3. Reduce heat to low, add water, 2 tablespoons thyme and continue cooking until mixture has reduced by half. Strain, discard vegetables and return liquid to pan. Add 2 tablespoons of butter, season with salt and pepper and continue cooking until thickened.
  4. Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper set aside.
  5. Cut top and sides off of potato so that it’s in a rectangular shape. Slice into thin slices using a mandolin or your knife. Transfer slices to baking sheet. Brush with olive oil and season with salt and pepper. Bake for approximately 10 minutes or until completely cooked through.
  6. WHILE potato slices are baking, into a large skillet melt 4 tablespoons butter over medium heat. Add mushrooms, shallot and remaining 1 tablespoon thyme. Cook until softened.
  7. To assemble: Place a slice of potato onto serving plate. Top with a spoonful of mushrooms. Continue for a total of 3 layers. Top with sauce and fresh thyme to garnish.
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Yield: 4 servings

Paula Jones
Food Blogger

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