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Swiss Potato and Mushroom Pie

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“Leaving the skin on the potatoes saves time and adds fiber and color to this dish, and the potatoes form the crust. Serve with salad as a meatless meal or as a brunch addition. Pan Release, Professional Pan Coating (Better Than Pam Spray!) is great for greasing the pie plate. From Foodland Ontario booklet. I used a large sweet onion, the whole medium red pepper instead of the 1/2 indicated, and thyme for the seasoning. Served this yummy dish with green salad, crusty bread and butter, and fresh fruit with Sour Cream Fruit Dip for dessert.”
1hr 10mins

Ingredients Nutrition


  1. Cook whole potatoes in water until tender, about 15 to 20 minutes. Cool.
  2. Thinly slice cooked and cooled potatoes to yield about 4-1/2 cups.
  3. Lightly grease a 9-inch pie plate.
  4. Arrange half of the potato slices in overlapping circles in the pie plate.
  5. Sprinkle with salt to taste. Set aside.
  6. In a large skillet, melt butter over medium heat.
  7. Cook onion, garlic and mushrooms, stirring often, for 7 to 10 minutes or until liquid has completely evaporated.
  8. Set aside 2 tablespoons of the red pepper.
  9. Stir remaining red pepper, Parmesan cheese, tarragon (or other seasoning), and pepper into mushroom mixture.
  10. Spread mushroom mixture over potato layer.
  11. Sprinkle half of the Swiss cheese over top.
  12. Arrange remaining potato slices in overlapping circles on top of the cheese.
  13. Sprinkle with salt to taste.
  14. Top with the reserved red pepper.
  15. Beat egg and milk together.
  16. Pour egg mixture evenly over all.
  17. Sprinkle with remaining Swiss cheese.
  18. Bake in 350 degree Fahrenheit oven for 35 to 40 minutes or until golden and center is hot.
  19. Let stand for 10 minutes before cutting into wedges to serve.

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