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Gallery Potato-Mushroom Pie Credit: Gentl and Hyers Recipe Summary Servings: 12

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more for dish 1 medium onion, cut into 1/2-inch dice 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped 1/4 cup dry white wine, such as Sauvignon Blanc 1 1/2 teaspoons coarse salt Freshly ground pepper 1 cup finely grated Gruyere cheese (about 4 ounces) 1 cup finely grated Parmesan cheese, about 3 1/2 ounces 2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds 1 tablespoon finely chopped thyme leaves 3/4 cup whole milk 1/2 cup heavy cream

Cook’s Notes Use a mandoline to make thin, even potato slices.

Gallery Potato-Mushroom Pie Credit: Gentl and Hyers

Recipe Summary Servings: 12

Potato-Mushroom Pie      Credit: Gentl and Hyers

Potato-Mushroom Pie

Credit: Gentl and Hyers

Potato-Mushroom Pie

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, plus more for dish 1 medium onion, cut into 1/2-inch dice 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped 1/4 cup dry white wine, such as Sauvignon Blanc 1 1/2 teaspoons coarse salt Freshly ground pepper 1 cup finely grated Gruyere cheese (about 4 ounces) 1 cup finely grated Parmesan cheese, about 3 1/2 ounces 2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds 1 tablespoon finely chopped thyme leaves 3/4 cup whole milk 1/2 cup heavy cream

Directions

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.

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.

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.

Cook’s Notes Use a mandoline to make thin, even potato slices.

Cook’s Notes

Use a mandoline to make thin, even potato slices.

Reviews (14)

 Add Rating & Review     214 Ratings   5 star values:        33    4 star values:        38    3 star values:        82    2 star values:        54    1 star values:        7

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Reviews (14)

Add Rating & Review     214 Ratings   5 star values:        33    4 star values:        38    3 star values:        82    2 star values:        54    1 star values:        7

Add Rating & Review

214 Ratings 5 star values: 33 4 star values: 38 3 star values: 82 2 star values: 54 1 star values: 7

214 Ratings 5 star values: 33 4 star values: 38 3 star values: 82 2 star values: 54 1 star values: 7

214 Ratings 5 star values: 33 4 star values: 38 3 star values: 82 2 star values: 54 1 star values: 7

  • 5 star values: 33 4 star values: 38 3 star values: 82 2 star values: 54 1 star values: 7

    Martha Stewart Member     Rating: Unrated       03/02/2016   it tasted good but the sauce separated and looked curdled I wouln't want to serve it a party like this, anyone know where I went wrong? maybe the mushrooms weren't dry enough?  

Martha Stewart Member     Rating: Unrated       12/17/2013   Question: I am hoping to take this to a Christmas party. Can I cook it at home for the hour, and then the rest of the 30min to golden the cheese after I arrive at my holiday location (about 2hrs later)?  

Martha Stewart Member     Rating: Unrated       11/14/2011   Jidiji - I've made this two or three times, and yes, it does take the full time stated to cook. I was also sceptical about the cooking time before I'd tried it, seeing as the mandoline slices the potato so thinly, however, it really wasn't done until it had the full time. It's absolutely decicious!  

Martha Stewart Member     Rating: Unrated       11/20/2008   Do you have to use Yukon Gold potatoes? Would Russet work just as well?  

Martha Stewart Member     Rating: Unrated       11/14/2008   Does this recipe REALLY take 1 1/2 hrs. total to bake???? If you're slicing the potatoes on a mandoline, what is it exactly that takes 1 1/2 to cook?  

Martha Stewart Member     Rating: Unrated       11/13/2008   alibee, a mandoline is a slicer that is usually used on an angle. It is very sharp and helps to assist in getting more uniform slices versus you slicing by hand. You can find them at BB  

Martha Stewart Member     Rating: Unrated       11/13/2008   What's a mandoline?  

Martha Stewart Member     Rating: Unrated       06/26/2008   This is so delicious ! If the grocery doesn't have exact mushrooms I make it with Portabellos and it's very good. It looks special and your family and friends will love the extra mile you went.  

Martha Stewart Member     Rating: Unrated       12/03/2007   You're right, the Gruyere cheese was accidentally omitted from the ingredients list. The error has been fixed. Thank you!  

Martha Stewart Member     Rating: Unrated       11/21/2007   Potato-Mushroom Pie: I have the original recipe from Martha Stewart Living magazine and it calls for "1 cup finely grated Gruyere cheese (about 4 ounces)". Everything else is the same. I think they just left this out by mistake.  

Martha Stewart Member     Rating: Unrated       11/18/2007   I have the same question about the cheeses. Also, I am taking this dish to my son's Thanksgiving dinner. Because of oven space, can I bake this at home and reheat it just before dinner is served? Please respond ASAP. Many thanks.  

Martha Stewart Member     Rating: Unrated       11/16/2007   I'd also be interested in tring to make this for Thanksgiving dinner, I always wanted an option other than mashed and this one does not seem too difficult. Just wondering what other cheeses would work and is there another cheese that is left out of the origional recipe?  

Martha Stewart Member     Rating: Unrated       11/16/2007   I second that request! I would like to fix this with my Christmas dinner and need to have that answered as well. Someone at Martha's: PLEASE ANSWER THIS!  

Martha Stewart Member     Rating: Unrated       11/14/2007   The ingredients call for only parmesan cheese but the instructions direct to "combine cheeses." I certainly don't want to miss out on any cheese and plan to make this for Thanksgiving this year. Any direction would be appreciated

    Martha Stewart Member

    Rating: Unrated 03/02/2016

it tasted good but the sauce separated and looked curdled I wouln’t want to serve it a party like this, anyone know where I went wrong? maybe the mushrooms weren’t dry enough?

Rating: Unrated

Rating: Unrated 12/17/2013

Question: I am hoping to take this to a Christmas party. Can I cook it at home for the hour, and then the rest of the 30min to golden the cheese after I arrive at my holiday location (about 2hrs later)?

Rating: Unrated 11/14/2011

Jidiji - I’ve made this two or three times, and yes, it does take the full time stated to cook. I was also sceptical about the cooking time before I’d tried it, seeing as the mandoline slices the potato so thinly, however, it really wasn’t done until it had the full time. It’s absolutely decicious!

Rating: Unrated 11/20/2008

Do you have to use Yukon Gold potatoes? Would Russet work just as well?

Rating: Unrated 11/14/2008

Does this recipe REALLY take 1 1/2 hrs. total to bake???? If you’re slicing the potatoes on a mandoline, what is it exactly that takes 1 1/2 to cook?

Rating: Unrated 11/13/2008

alibee, a mandoline is a slicer that is usually used on an angle. It is very sharp and helps to assist in getting more uniform slices versus you slicing by hand. You can find them at BB

What’s a mandoline?

Rating: Unrated 06/26/2008

This is so delicious ! If the grocery doesn’t have exact mushrooms I make it with Portabellos and it’s very good. It looks special and your family and friends will love the extra mile you went.

Rating: Unrated 12/03/2007

You’re right, the Gruyere cheese was accidentally omitted from the ingredients list. The error has been fixed. Thank you!

Rating: Unrated 11/21/2007

Potato-Mushroom Pie: I have the original recipe from Martha Stewart Living magazine and it calls for “1 cup finely grated Gruyere cheese (about 4 ounces)”. Everything else is the same. I think they just left this out by mistake.

Rating: Unrated 11/18/2007

I have the same question about the cheeses. Also, I am taking this dish to my son’s Thanksgiving dinner. Because of oven space, can I bake this at home and reheat it just before dinner is served? Please respond ASAP. Many thanks.

Rating: Unrated 11/16/2007

I’d also be interested in tring to make this for Thanksgiving dinner, I always wanted an option other than mashed and this one does not seem too difficult. Just wondering what other cheeses would work and is there another cheese that is left out of the origional recipe?

I second that request! I would like to fix this with my Christmas dinner and need to have that answered as well. Someone at Martha’s: PLEASE ANSWER THIS!

Rating: Unrated 11/14/2007

The ingredients call for only parmesan cheese but the instructions direct to “combine cheeses.” I certainly don’t want to miss out on any cheese and plan to make this for Thanksgiving this year. Any direction would be appreciated

All Reviews for Potato-Mushroom Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Potato-Mushroom Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest