Miso Mushroom Scalloped Potatoes
Thank you, Roth Cheese, for sponsoring this post!
Potatoes in any and multiple forms is absolutely required for Thanksgiving. I want mashed potatoes, roasted potatoes, baked potatoes, pommes anna style! But I rarely every craved scalloped potatoes… until now. I’ve encountered a decent amount of scalloped potatoes in my life and have never been too blown away. The potatoes lack texture and the sauce in need of some extra flavor.
I’ve made and eaten enough scalloped potatoes this month more than any regular human should, but I’ve created my ideal scalloped potato recipe! And it includes miso and mushrooms!
Miso, Mushrooms, and Potatoes!
Everyone loves potatoes because they are such a beautiful blank canvas for a myriad of flavors and supporting ingredients. The classic cream sauce is transformed into an fancy-ish cream of mushroom situation with rich miso and tender shiitake mushrooms. There’s a reason miso and mushrooms are often found in recipes together. The miso plays off the natural sweetness of onions and enhances the deep umami of shiitake mushrooms to create a deeply flavorful and creamy bed for your sliced potatoes. I honestly would just ladle this sauce over some egg noodles and call it a day.
Layer Potatoes Vertically for the best Scalloped Potatoes
I made a few scalloped potatoes by layering the potatoes the traditional way, which is horizontally like a potato lasagna. I dislike how the sauce you worked so hard on didn’t mingle with the potatoes enough. And the lack of texture! Nothing wrong with a soft, steamed potato, but when there’s cheese and a cream sauce involved I need some contrast.
Stacking the potatoes vertically, as show in the photos, solved all my problems and looks a lot prettier I think! When layering, the mushroom cream sauce gets pushed between the potatoes so there’s a more equal distribution of potato to sauce. Once all the potatoes are set, layer on a generous sprinkling of cheese! I love Roth Cheese Havarti for this recipe!
The final baked scalloped potato is going to be such a wonderful addition to your table. The potatoes are tender, soaking in the sauce at the bottom, yet crisp and cheesy on top. The mushrooms throughout the layers will be delightful bursts of umami!
miso mushroom scalloped potatoes
serve 6 to 8
4 tablespoons unsalted butter
3 tbsp white or red miso paste
1/2 small white or yellow onion, peeled and diced
1lb shiitake mushrooms, sliced
1 teaspoons Kosher salt
1/4 teaspoon white pepper
1/4 cup all-purpose flour
1 cup water
1/2 cup milk
1/2 cup sour cream
2 pounds small Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 tbsp olive oil
6 oz (1 block) Roth Havarti cheese, shredded
Chopped parsley, garnish
In a large frying pan(or braiser/cast iron skillet that can go directly in the oven), melt butter over medium heat. Add miso and stir into the butter, gently smashing with the back of a spatula. Add the onions and continue to cook, stirring often, until softened. Add the mushrooms, season with salt and white pepper, and stir to coat in butter and miso. Continue to cook until mushrooms are cooked down, stirring occasionally, 6 to 8 minutes.
Add flour and toss in the mushrooms. Pour in water and milk and stir. Reduce heat to medium-low and continue to simmer until the sauce has thickened. Stir in sour cream.
If using a braiser, arrange thinly sliced potatoes somewhat vertically into the creamy mushrooms. Either arrange in rows or in concentric circles. If using a casserole dish, transfer the creamy mushrooms to the casserole dish and arrange thinly sliced potatoes somewhat vertically in rows.
Drizzle olive oil over the potatoes and top with shredded Roth Havarti Cheese.
Cover the braiser with the lid or a casserole dish with foil. Bake for 30 minutes, remove the lid or foil and continue to bake for another 30 minutes, until the cheese is golden brown. I recommend setting a baking sheet on the lower rack of the oven to catch any potential drips/spillage.
Allow the scalloped potatoes to cool for a few minutes and garnish with parsley.
Make ahead and storage notes:
If making ahead, after topping the potatoes with cheese, allow everything to fully cool and over with a lid or foil. Store in the fridge until ready to cook, up to 2 days. Preheat the oven to 375 and cook with the lid on for more like 35-40 minutes, remove the lid and continue to cook until the cheese is golden brown.