Potato and Mushroom Pie

Name: Potato and Mushroom Pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: Potatoes 1.6 lbs; Oyster mushroom or oyster fungus (Pleurotus) 7.4 oz; Thyme to taste; Lemon peel ½; Fresh liquid cream 0.67 cup; Eggs 3; Grana Padano PDO cheese 4.2 oz; Breadcrumbs to taste; Black pepper to taste; Fine salt to taste; Extra virgin olive oil to taste

it fr es de br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 6

PRESENTATION

Potato and mushroom sformato is the kind of comfort food that seriously shines in Northern Italy, especially when it's cold out. To be honest, potatoes are super essential here, and locals just love mixing them with earthy mushrooms. This creates a potato and mushroom gratin that feels homey but also a little fancy. The blend of soft potatoes and tender mushrooms gets a big boost from Italian cheeses like gorgonzola or provola—these melt into the layers, forming that golden crust everyone really really loves. Simple flavors truly shine here. Each bite offers a mix of creamy textures and a touch of nuttiness from the cheese. This kind of potato and mushroom bake is about easy prep with a big payoff, making it perfect as a single-course meal to warm you up.

Variations pop up all across Northern Italy. For real, some folks swap in pumpkin or wild porcini for extra richness. The classic version usually sticks to potatoes and pleurotus mushrooms, but you'll find all kinds of potato and mushroom casserole ideas on Italian family tables. Whether it is a Sunday dinner or a weeknight, this dish fits right in. Plus, it pairs well with roast meats or even stands alone as the star. The moist layers and crispy edges make it hard to resist—especially when that cheesy top layer bubbles up in the oven. People sometimes add herbs for more punch, but really, it's the cheese and veggies doing all the heavy lifting. For anyone hunting for an easy potato and mushroom recipe full of hearty flavor, this sformato checks all the boxes. If you want to try something similar, a baked potato and mushroom side dish or even a potato and mushroom au gratin keeps that same Italian vibe going strong. Pretty simple. Perfect for family gatherings or a cozy dinner at home, this dish is a wonderful way to enjoy the rich, satisfying flavors of Italian cuisine.

How to prepare Potato and Mushroom Pie

To make the potato and mushroom casserole, first take care of the mushrooms: use a damp cloth to clean the surface of the caps and the stem to remove the soil, then use a small knife to separate the stems from the cluster 1 and slice them. Heat a drizzle of oil in a pan and add the mushrooms 2, cooking over high heat for 5 minutes, then salt, pepper, and season with thyme leaves.

Also scent with lemon zest 4 and set aside. Rinse the potatoes and slice them with a mandolin to a thickness of about half a millimeter 5 6.

Grease the bottom of a 11x7 inch rectangular baking dish with oil 7 and sprinkle with breadcrumbs. Start assembling the casserole: place a layer of potatoes slightly overlapping 8, salt 9 and pepper.

Drizzle with a little oil 10 and sprinkle the surface with grated cheese 11. Now distribute the sautéed mushrooms 12.

Proceed with another layer of potatoes 13 and mushrooms, drizzle with oil, and season with salt, pepper, and cheese. Continue this way until the ingredients are used up, and finish with a layer of potatoes and cheese 15.

In a tall glass, pour the cream and eggs 16, season with a pinch of salt, and blend with an immersion blender 17. You should obtain a homogeneous mixture 18.

Pour the egg and cream mixture over the casserole 1920. Bake in a preheated static oven at 392°F for about 45 minutes. Once cooked, take out the potato and mushroom casserole 21 and let it cool slightly before serving.