Potato, Cheese and Mushroom Pie

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This Potato, Cheese and Mushroom Pie or casserole reminds me of a basic scalloped potatoes recipe but it is much more in this present century and geared toward a more gourmet pallet. It can be made in a casserole or in a pie  plate.

Ingredients:

2 large red potatoes, do not peel but slice into ½ inch slices

3 small white potatoes, sliced

1 cup half & half

1 cup whipping cream

3 cloves peeled garlic

1/2 cup flour, divided

1 tbsp. seasoned salt

1 tbsp. black pepper

4 large mushrooms, sliced

2 tbsp. butter

1/3 cup white wine

Directions:

  1. Do not peel, but slice all the potatoes and place in a medium sized saucepan
  2. Combine and mix half & half and cream, then pour over the potatoes
  3. Add the garlic and place over medium high heat. When it comes – almost – Bring to the boiling point and then immediately reduce heat to medium and cook until fork tender. (Do not boil) Just cook softly until a fork pushes easily into the potatoes
  4. While the potato mixture cooks, sauté the mushrooms
  5. Add butter to a sauté pan, add sliced mushrooms and cook three minutes over medium high heat, add wine and cook for 2-3 more minutes.  Reserve.
  6. Remove potatoes from the heat and pour into a strainer over a medium sized bowl. So you can reserve the cream mixture off the potatoes; remove the garlic cloves and toss
  7. Carefully make a layer of the cooked potatoes in the bottom of a 10″ round, buttered casserole or pie plate. Dot with butter, sprinkle with 1/4 cup of the flour.
  8. Pour half of the reserved cream mixture over the potatoes, and arrange the sautéed mushroom in one layer on top of the butter/flour/potato layer, add dots of the remaining butter, and finally sprinkle with the remaining flour over top.
  9. Pour the remaining reserved cream mixture over the potatoes and mushrooms.

Top with the following cheese and crumb crust:

2 cups french bread crumbs

1/3 cup melted butter

1/2 cup grated each of grated Cheddar, Parmesan and Provolone cheese

2 tsp. seasoned salt

2 tsp. crushed black pepper

Directions:

Mix the ingredients together in a small bowl and sprinkle liberally over the entire top of the potato pie. Bake in a 375oF for 25-30 minutes or and contents is bubbly and cheese is browned.

Allo casserole to sit 5 minutes after removing from oven.

 

 

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