Soy-Free Savory Potato Pie
Indulge in the wholesome flavors of this Soy-Free Savory Potato Pie, a comforting dish perfect for any meal of the day! Featuring tender layers of thinly sliced russet potatoes, buttery crimini mushrooms, and aromatic onions, this recipe delivers a hearty and satisfying bite without relying on soy-based ingredients. A creamy egg mixture infused with fresh thyme and rosemary adds richness, while a golden, flaky pie crust completes this masterpiece. With no soy in sight, it’s an excellent option for dietary restrictions while maintaining all the cozy, savory goodness of traditional potato pie. Ideal for family dinners or special occasions, this recipe is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tbsp Unsalted butter
- 1 large Onion
- 3 medium Garlic cloves
- 8 oz Crimini mushrooms
- 0.5 cup Heavy cream
- 2 large Eggs
- 1 tbsp Fresh thyme
- 1 tsp Fresh rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 9-inch Prepared pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes thinly, about 1/8 inch thick, using a mandoline slicer or sharp knife.
In a large pot, bring water to a boil and cook potato slices for 5-7 minutes until just tender. Drain and set aside.
In a large skillet over medium heat, melt 2 tbsp of butter.
Dice the onion and mince the garlic cloves.
Add the diced onion to the skillet, and sauté until translucent, about 5 minutes.
Slice the mushrooms and add them to the skillet, cooking for another 5 minutes until they release their moisture.
Add the minced garlic, thyme, rosemary, salt, and black pepper to the skillet, stir for 1 minute until fragrant.
Remove the skillet from heat and allow the mixture to cool slightly.
In a medium bowl, whisk together the heavy cream and eggs until combined.
Spread the prepared pie crust in a 9-inch pie dish.
Layer half of the potato slices evenly on the bottom of the pie crust.
Spread half of the mushroom-onion mixture over the potatoes.
Repeat the layers with the remaining potatoes and mushroom-onion mixture.
Pour the egg and cream mixture evenly over the top.
Dot the remaining 2 tbsp of butter over the top.
Place the pie into the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and set.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3631 mg | 158% | |
| Total Carbohydrate | 435.0 g | 158% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 35.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 391 mg | 30% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 8413 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
