Potato and Mushroom En Croute Recipe

Name: Potato and Mushroom En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 garlic cloves, unpeeled; 2 tablespoons olive oil; 450 g potatoes, thinly sliced; 1 small onion, thinly sliced; 450 g mixed mushrooms; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh parsley; 2 tablespoons creme fraiche; 375 g ready made puff pastry; 100 g vegetarian gruyere cheese, grated

Servings: persons

1
Heat oven to 220C.
2
Put garlic in a small roasting tin with 1 tbsp oil and toss.
3
Roast for 15 mins.
4
Cook the potatoes in boiling water for 5 minutes Drain and pat dry.
5
Heat remaining oil and saute onion until soft, add mushrooms and cook for another 10 mins until all juice has evaporated.
6
Remove from heat and stir in herbs.
7
Allow garlic to cool slightly and carefully squeeze out the innards into the creme fraiche.
8
Mix well.
9
Roll pastry into a 12 inch square and keep any trimmings.
10
Cut in half and place half the pastry on a greased baking tray.
11
Sprinkle a third of the cheese on leaving a border of 1 inch.
12
Place a layer of potatoes on top.
13
Dot with half the creme fraiche.
14
Place on half the mushroom mix.
15
Make another layer of potato.
16
Place on the remaining creme fraiche.
17
lace on the remaining mushroom mix.
18
Top with the rest of the cheese.
19
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
20
Lift the lattice onto the filling and gently strech until the two pastry borders.
21
Use the trimmings to make star shapes to decorate.
22
Bake on the top shelf for 20 mins until golden.
23
rest for 10 mins before serving.
24
Once cold this can be wrapped in foil and frozen for upto 1 month.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 garlic cloves, unpeeled, 2 tablespoons olive oil, 450 g potatoes, thinly sliced, 1 small onion, thinly sliced, and more.

Yes, Potato and Mushroom En Croute falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Mushroom En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions