Miso Mushroom Scalloped Potatoes

6 to 8 servings
Cook Time
These Miso Mushroom Scalloped Potatoes are like two amazing sides in one! They're topped with a generous amount of Havarti for an extra crispy, cheesy bite.

Recipe by: Kristina Cho, Eat Cho Food


  • 4 tablespoons unsalted butter
  • 3 tablespoons white or red miso paste
  • 1/2 small white or yellow onion, peeled and diced
  • 1 pound shiitake mushrooms, sliced
  • 1 teaspoon 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 tablespoons olive oil
  • 1 (6-oz) block Roth Creamy Havarti cheese, shredded
  • Chopped parsley, garnish


  1. Preheat the oven to 375 degrees F.
  2. In a large skillet (or braiser 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 onions and continue to cook, stirring often, until softened. Add 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.
  3. Add flour, and toss with mushroom mixture. 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.
  4. 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.
  5. Drizzle olive oil over the potatoes and top with shredded Havarti.
  6. 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.
  7. Allow the scalloped potatoes to cool and garnish with parsley.

Make-Ahead & Storage Notes: If making ahead, after topping the potatoes with cheese, allow everything to fully cool and cover with a lid or foil. Store in the fridge until ready to cook, up to 2 days. Preheat the oven to 375 degrees F and cook with the lid on for 35 to 40 minutes, remove the lid, and continue to cook until cheese is golden brown.