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Potato-Mushroom Pie

Martha Stewart
Print Recipe
Course Main Course
Servings 12

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 med onion, cut into 1/2" dice
  • 2 lbs assorted mushrooms, coarsely chopped ( see below )
  • 1/4 cup dry white wine ( see below )
  • 1.5 tsp coarse salt
  • buncha fresh coarsely ground pepper
  • 1 cup grated Gruyere cheese (approx 4 oz) ( see below )
  • 1 cup finely grated Parmesan cheese (approx 3.5 oz)
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/8" rounds
  • 1 tbsp finely chopped thyme
  • 3/4 cup whole milk
  • 1/2 cup heavy cream

Instructions
 

Prep

  • 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.

Assembly

  • 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.

Baking Time

  • 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.

Notes

  • For the mushrooms, go for chanterelle, oyster, or black trumpet.
  • Wine substitute = 50-50 vinegar/lemon juice-water