Potato-Mushroom Pie Recipe

Name: Potato-Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, plus more for dish; 1 medium onion, cut into 1/2-inch dice; 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped; 1/4 cup dry white wine, such as Sauvignon Blanc; 1 1/2 teaspoons coarse salt; Freshly ground pepper; 1 cup finely grated Gruyere cheese (about 4 ounces); 1 cup finely grated Parmesan cheese, about 3 1/2 ounces; 2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds; 1 tablespoon finely chopped thyme leaves; 3/4 cup whole milk; 1/2 cup heavy cream

Servings: persons

2 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/2-inch dice
2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
1/4 cup dry white wine, such as Sauvignon Blanc
1 1/2 teaspoons coarse salt
Freshly ground pepper
1 cup finely grated Gruyere cheese (about 4 ounces)
1 cup finely grated Parmesan cheese, about 3 1/2 ounces
2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
1 tablespoon finely chopped thyme leaves
3/4 cup whole milk
1/2 cup heavy cream

1
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
2
2. Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
3
3. Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, plus more for dish, 1 medium onion, cut into 1/2-inch dice, 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped, 1/4 cup dry white wine, such as Sauvignon Blanc, and more.

Yes, Potato-Mushroom Pie 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.

Potato-Mushroom Pie

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