Potato Pie

Potato pie – a delicious, comforting recipe, perfect for warm days. This dish combines the creamy texture of potatoes with a flavorful mushroom filling, resulting in a pie that will delight the taste buds of family and friends. Get ready to explore a simple recipe with a depth of flavors that will make any meal special.

Total time: 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 40 minutes + 10 minutes
Number of servings: 6-8

Necessary ingredients:

- 1 kg potatoes
- 2-3 tablespoons olive oil
- 1 medium onion, finely chopped
- 500 g fresh mushrooms (or canned, depending on preference)
- 5-6 cloves of garlic, crushed
- 100 ml red wine
- Salt and pepper, to taste
- 600 g grated cheese
- 500 ml Milli cooking cream (15% fat)
- 1 egg
- A round springform pan (23 cm)

Step by step for a perfect pie:

1. Preparing the potatoes: Start by peeling the potatoes and cutting them into cubes. Place them in a pot of salted water and let them boil for 15-20 minutes, until semi-cooked. This step is crucial as the potatoes will bake later in the oven. After boiling, drain them and let them cool, then slice them into rounds about 0.5 cm thick.

2. Mushroom filling: While the potatoes cool, you can prepare the filling. In a large skillet, add the olive oil and sauté the finely chopped onion. Let it soften for a few minutes over medium heat, then add the crushed garlic. Continue to cook, stirring occasionally, until the onion becomes translucent.

3. Adding the mushrooms: Add the sliced mushrooms to the skillet and season with salt and pepper. Let the mixture cook, adding the red wine. Cook until all the liquid has evaporated and the mushrooms are well cooked, about 10-15 minutes. You should achieve a filling that is consistent but not dry.

4. Assembling the pie: Prepare the round springform pan by lining it with parchment paper. Place a first layer of potato rounds, seasoning with salt and pepper. Follow with a layer of cream (about 150 g) and half of the mushroom mixture. Sprinkle 200 g of grated cheese. Continue with another layer of potatoes, cream, the remaining mushrooms, and another 200 g of cheese. Finish with a final layer of potato rounds, covering with cream and the remaining cheese.

5. Baking: Preheat the oven to 180°C. Place the pan in the oven and bake for 40 minutes, or until the pie is golden and crispy on top.

6. Finishing: After 40 minutes, take the pie out of the oven and beat an egg. Pour it evenly over the pie and return it to the oven for another 10 minutes, until the egg is set and golden.

7. Serving: Once baked, let the pie cool slightly before slicing. Serve warm, alongside a fresh salad or a yogurt sauce with herbs – the perfect combination for a summer meal.

Tips and useful advice:

- Variations: You can experiment with the filling by adding spinach, goat cheese, or even minced meat, depending on your preferences. Each variation will bring a unique touch to your pie.
- Choosing mushrooms: If using canned mushrooms, make sure to drain them well to avoid excess moisture. Fresh mushrooms retain their flavor better, but both options are delicious.
- Nutritional benefits: Potatoes are an excellent source of complex carbohydrates, and mushrooms provide fiber and plant protein. This pie can be a good choice for a hearty lunch or a light dinner.

Frequently asked questions:

What can I use instead of cheese? You can substitute cheese with mozzarella or feta for a different taste.

Can I prepare the pie in advance? Absolutely! You can assemble the pie a day ahead and keep it in the fridge, just make sure to cover it well.

What can I serve the potato pie with? This pie pairs wonderfully with a salad of tomatoes and cucumbers or a garlic yogurt sauce.

Final notes:

This potato pie recipe is a perfect combination of simple yet flavorful ingredients that will surely become a favorite in your kitchen. Don't forget to play with the ingredients and add a personal touch to each serving. Enjoy your meal!

 Ingredients: 1 kg potatoes, 2-3 tablespoons olive oil, 1 medium onion, 1/2 kg fresh mushrooms (canned can also be used), 5-6 crushed garlic cloves, 100ml red wine, salt and pepper, 600g grated cheese, 500ml Milli cooking cream with 15% fat, 1 egg, 1 round detachable bottom mold - 23cm