Swiss Potato and Mushroom Pie
photo by twissis
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 4 potatoes, unpeeled, cooked and cooled, about 1-3/4 lb
- salt
- 2 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 lb mushroom, sliced
- 1⁄2 medium sweet red pepper, diced
- 1⁄4 cup parmesan cheese, grated
- 1 1 teaspoon thyme or 1 teaspoon rosemary
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups swiss cheese, shredded
- 1 egg
- 2 tablespoons milk
directions
- Cook whole potatoes in water until tender, about 15 to 20 minutes. Cool.
- Thinly slice cooked and cooled potatoes to yield about 4-1/2 cups.
- Lightly grease a 9-inch pie plate.
- Arrange half of the potato slices in overlapping circles in the pie plate.
- Sprinkle with salt to taste. Set aside.
- In a large skillet, melt butter over medium heat.
- Cook onion, garlic and mushrooms, stirring often, for 7 to 10 minutes or until liquid has completely evaporated.
- Set aside 2 tablespoons of the red pepper.
- Stir remaining red pepper, Parmesan cheese, tarragon (or other seasoning), and pepper into mushroom mixture.
- Spread mushroom mixture over potato layer.
- Sprinkle half of the Swiss cheese over top.
- Arrange remaining potato slices in overlapping circles on top of the cheese.
- Sprinkle with salt to taste.
- Top with the reserved red pepper.
- Beat egg and milk together.
- Pour egg mixture evenly over all.
- Sprinkle with remaining Swiss cheese.
- Bake in 350 degree Fahrenheit oven for 35 to 40 minutes or until golden and center is hot.
- Let stand for 10 minutes before cutting into wedges to serve.
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Reviews
-
This was very good! Icelanders revere the potato & are happy if its paired w/just meat, but I esp like potato dishes that introduce a veggie component. I made a full recipe using rosemary as the herb, but had to use a gouda & cheddar combo for the cheese. I felt the dish was a bit heavy on the potato ingredient & that may have been my own doing, but DH was happy. 1 egg + 2T milk did not begin to provide enough custard to bind the dish, so I doubled them & it was perfect then. I served it as a side-dish to grilled fish, but can easily see it as a 1-dish meal if made in a larger dish w/some bacon or grd meat added. Thx for sharing this tasty recipe w/us.
RECIPE SUBMITTED BY
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