Description

If you’re in search of a heartwarming dish that brings family and friends together, the Baked Potato and Mushroom Casserole is your answer. This creamy delight features layers of tender potatoes and earthy mushrooms, making it the perfect side dish for any occasion. With its rich flavors and cheesy goodness, this casserole is sure to become a beloved staple in your home. It’s not only simple to prepare but also customizable, allowing you to add your favorite vegetables or cheese varieties. Whether it’s a busy weeknight dinner or a festive gathering, this casserole offers comfort and satisfaction in every bite.

Ingredients

Scale

3 tablespoons olive oil (or avocado oil)
1 pound mushrooms (sliced)
4–6 garlic cloves (pressed)
1 medium onion (thinly sliced)
3 tablespoons gluten-free flour (or 1/3 cup all-purpose flour)
3/4 cup vegetable broth
1/4 cup soy sauce
2 cups milk of choice
2 pounds Russet or Gold Potatoes (peeled and thinly sliced)
1 cup grated parmesan cheese (divided)
1 cup grated cheddar cheese

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Instructions

Preheat the oven to 375°F. Grease a 9” x 13” baking dish with oil.
Heat olive oil in a pan over medium heat. Sauté mushrooms for about 5-7 minutes until they release moisture. Add onions and garlic, cooking for another 3-4 minutes.
Stir in gluten-free flour, then gradually add vegetable broth while stirring to prevent lumps. Mix in soy sauce, milk, salt, and pepper; cook until thickened.
Layer half of the potato slices in the baking dish, followed by half of the mushroom gravy and half of the parmesan cheese. Repeat with remaining ingredients.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 25-30 minutes until golden brown.
Cool for about 15 minutes before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 480mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 11g
Cholesterol: 35mg