Potato Mushroom Casserole

A recipe from my mom.

Ingredients:

• Spray avocado oil (Amazon)
• 4 potatoes
• 1/3 + 1/4 cup King Arthur Gluten Free Measure for Measure Flour (Amazon)
• As much iodized sea salt as you want (Amazon)
• As much black pepper as you want (Amazon)
• About 1/4-1/3 cup of avocado oil (Amazon)
• About 3/4 cup of So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
• 1 medium-sized onion
• Part of a #10 can of mushrooms (Gordon Food Service)
• Enough Our Family Finely Cut Mexican Shredded Cheese to spread into a layer (Family Fare)
• Golden Farms Organic Gluten-Free Crispy Onions (have to get these at the local health food store - see Golden Farms's website) (this does contain buckwheat, if you're allergic to that you might want to substitute it)

Dishes you'll have to wash:

• 8"x8" square glass pan
• Measuring cups

Instructions:

1. Spray the pan with avocado oil.
2. Layer 1:
   1. Peel and slice 2-1/2 potatoes into the pan.
   2. Sprinkle with 1/3 cup of gluten free flour.
   3. Salt and pepper.
3. Layer 2:
   1. Peel and slice remaining 1-1/2 potatoes into the pan.
   2. Sprinkle with 1/4 cup gluten free flour.
   3. Salt and pepper.
   4. Drizzle with 1/4-1/3 cup avocado oil.
   5. Drizzle with 3/4 cup coconut milk.
4. Layer 3 - Course chop one medium sized onion.
5. Layer 4 - Add approximately 1-1/2 cups of mushrooms.
6. Layer 5 - Add 1-1/2 cups of cheese.
7. Layer 6 - Sprinkle fried onions on top however thick you want them and sprinkle with salt and pepper.
8. Bake in the oven at 350°F for approximately 1-3 hours (until you stick a knife in and it's somewhat firmed up and not 100% liquidy).