Baked Potato and Mushroom Casserole

This baked Scalloped Potato and Mushroom Casserole is creamy, rich, tasty, and easy to make. A perfect side dish to enjoy during the holidays or all year round.

This baked potato with cheese and mushroom casserole recipe will blow you away because it’s just so delicious. This baked scalloped potato side dish casserole is just perfect and pairs so well with all main dishes and a great choice for the holidays. The best part about this recipe is you can make it ahead to save on time.

• 3 tbsp olive oil or avocado oil
• 1 lb mushrooms sliced
• 4-6 garlic cloves pressed
• 1 medium onion thinly sliced
• 3 tbsp 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 we used 2 %
• Kosher salt and ground pepper to taste
• 2 lb Russet or Gold Potatoes peeled and thinly sliced
• 1 cup grated parmesan cheese divided
• 1 cup grated cheddar cheese
• Optional: freshly chopped parsley to garnish