Mixed Mushroom and Grantineed Potato Pie

Mixed Mushroom and Grantineed Potato PieThis Mixed Mushroom and Grantineed Potato Pie is a savory mixture of leeks, red onions, shiitake and baby portobello mushrooms, garlic, sharp white Cheddar cheese, Yukon gold and sweet potatoes, and fresh thyme.

Mixed Mushroom and Grantineed Potato Pie
Makes 1 (9-inch) deep-dish pie
  • 1 (14.1-ounce) package refrigerated pie crusts, room temperature
  • 3 tablespoons unsalted butter
  • 1 cup thinly sliced leeks
  • 1 cup diced red onions
  • 1 cup thinly sliced fresh shiitake mushrooms
  • 1 cup thinly sliced fresh baby portobello mushrooms
  • 2 cloves garlic, minced
  • 2 cups shredded sharp white Cheddar cheese, divided
  • 1 pound Yukon gold potatoes, peeled and thinly sliced
  • 1 pound sweet potatoes, peeled and thinly sliced
  • ⅔ cup heavy whipping cream
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard
  • Garnish: chopped fresh thyme
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll pie crusts. Brush one crust lightly with water; place remaining crust on top, pressing layers to seal. Roll into a 13-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 15 minutes.
  3. In a large skillet, melt butter over medium-high heat. Add leeks, onions, mushrooms, and garlic; cook, stirring frequently, until vegetables are tender, about 8 minutes.
  4. Sprinkle ¼ cup cheese in prepared crust. Top with an even layer of Yukon gold potato slices, an even layer of sweet potato slices, and one-third of vegetable mixture. Repeat layers twice. Sprinkle with ¼ cup cheese, and top with a final layer of mixed potato slices. Sprinkle with remaining 1 cup cheese.
  5. In a small saucepan, bring cream, thyme, salt, pepper, and mustard to a simmer over medium-high heat. Pour over potato mixture. Cover with foil.
  6. Bake in bottom third of oven for 1 hour and 20 minutes. Uncover and bake until potatoes are tender and crust is golden brown, 15 to 20 minutes more. Let cool for 15 minutes. Garnish with thyme, if desired.


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