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–+ servings
Creamy Mushroom Potato-Crust Pie
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
6 slices
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  • 4 medium potatoes about 800 g total; cooked until just tender and peeled
  • 600 g mixed mushrooms button and cremini, sliced
  • 1 medium onion about 150 g, finely chopped — added in the conversion for body
  • 3 large eggs
  • 250 ml crème fraîche or full-fat sour cream about 1 cup / 250 g
  • 180 g shredded melting cheese mozzarella or Monterey Jack
  • 2 Tbsp olive oil for the crust and the pan
  • 1 tsp black pepper plus more to taste
  • salt to taste — the original listed none
  • If starting from raw potatoes: cover them with cold water in a pot, bring to a boil, and cook until just tender, 15–20 minutes. Drain and peel while warm.
  • Heat the oven to 375°F (190°C). Set the warm potatoes in a round ovenproof dish (about 9 in / 23 cm) and press them firmly with the bottom of a glass to cover the base and sides in an even crust.
  • Drizzle the crust with olive oil and brush it evenly over the potatoes. Sprinkle with black pepper.
  • Prebake the crust for 20–25 minutes, until it has set and the edges are lightly golden.
  • Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Sauté the mushrooms and onion in batches until softened, lightly browned, and all their excess moisture has evaporated, 8–10 minutes total. Season with black pepper and salt to taste.
  • Spread the mushroom mixture evenly over the prebaked crust.
  • Whisk the eggs, crème fraîche, and a little black pepper until smooth. Pour the mixture carefully over the mushrooms, letting it settle between the pieces.
  • Sprinkle the shredded cheese evenly over the top. Bake for 30–35 minutes, until golden and the center is just set. Rest 10 minutes before slicing.
Adapted from a Facebook reel by Mexico Cooking Delights (creamy chicken and mushroom potato crust pie). Converted in the Test Kitchen: the chicken came out and the mushrooms doubled, making it vegetarian and a kosher dairy dish — the original mixed meat and cheese. Naturally gluten-free. The source gave no oven temperature, times, servings, or salt; the temperature, times, and servings here are Yael's estimates. Not yet test-baked.