Swiss Potato and Mushroom Pie
Dive into the comforting elegance of a Swiss Potato and Mushroom Pie, a savory masterpiece perfect for cozy dinners or impressive entertaining. This layered dish balances earthy cremini mushrooms, creamy Russet potatoes, and the nutty richness of melted Swiss cheese, all enveloped in a velvety heavy cream and egg custard infused with fragrant garlic and thyme. A golden breadcrumb-lined crust and buttery finish ensure a crispy, indulgent texture, while the simple baking process brings all these flavors together in just under an hour and a half. Whether served as a main course or a hearty side, this luscious pie is a satisfying blend of rustic charm and sophisticated flavor, making it an irresistible addition to your recipe repertoire. Perfectly tailored for mushroom lovers and comfort food enthusiasts alike, it's a dish that speaks to both tradition and indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large (about 800g total) Russet potatoes
- 300 grams Cremini mushrooms
- 200 grams Swiss cheese
- 200 ml Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves
- 2 teaspoons Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon All-purpose flour
- 1 large Egg
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly butter a medium-sized pie dish, then sprinkle breadcrumbs evenly across the bottom to prevent sticking.
Peel the potatoes and slice them thinly using a mandoline or sharp knife. Set aside in cold water to prevent browning.
Clean the mushrooms with a damp cloth and slice them thinly. Mince the garlic cloves.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 7-8 minutes, stirring occasionally, until they release their water and it evaporates. Stir in 1 teaspoon of thyme, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Remove from heat and set aside.
Grate the Swiss cheese and whisk the egg in a small bowl. Combine the heavy cream, whisked egg, 1 teaspoon of thyme, 1 teaspoon of salt, and ¾ teaspoon of black pepper in a medium bowl.
Drain and pat the potato slices dry. Arrange one-third of the potato slices in a single overlapping layer on the bottom of the pie dish.
Spread half the cooked mushrooms evenly over the potatoes, then sprinkle one-third of the grated cheese over the mushrooms. Pour about one-third of the cream mixture over the cheese.
Repeat the layers (potatoes, mushrooms, cheese, cream) one more time. Finish with a final layer of potatoes, the remaining cheese, and the last of the cream mixture.
Dot the top of the pie with the remaining 1 tablespoon of butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the oven for 35 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Allow the pie to cool for 10 minutes before slicing. Garnish with fresh thyme sprigs if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 745.3 g | 271% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 47.6 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2526 mg | 194% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 19626 mg | 418% | |
*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.
