Decadent Side: Potato Mushroom Pie



The holidays call for delicious and rich sides. Adding mushrooms to potatoes au gratin makes for a decadent and varied take on the classic side dish. The potatoes form a crispy crust on a pie filled with wild mushrooms and two types of cheese.

This is a great dish to make if you have to bring a side to a holiday dinner. It can be assembled the day before the party and travels easily. It also pairs nicely with roast poultry and braised meats.

For the recipe, read more.



Potato Mushroom Pie
From Martha Stewart

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. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
  2. 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.
  3. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes.
  4. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
  5. Combine cheeses in a small bowl; set aside.
  6. 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.
  7. 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.
  8. 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.

Serves 10 to 12.

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