Mushroom and Mashed Potato Gratin Pie
A comforting pie of sautéed mushrooms with garlic and parsley, topped with smooth mashed potatoes and gratinated with a crispy mixture of parmesan, almond, and breadcrumbs.
Ingredients
- 30 g grated parmesan cheese
- 30 g ground almond
- 30 g breadcrumbs
- 2 cloves of garlic
- 3 sprigs of fresh parsley (leaves only, cleaned and dried)
- 50 g extra virgin olive oil
- 500 g fresh mushrooms (boletus, portobello, chanterelle, etc.), cut into pieces
- 0.5 tsp sal
- ground pepper
- 600 g floury potatoes (red skin), cut into small pieces
- 300 g whole milk
- 1 tsp sal
- ground nutmeg
- ground pepper
- 30 g butter
Instructions
- 1
Put the grated parmesan, ground almond, and breadcrumbs into the bowl and mix for 5 sec/speed 4. Pour into a bowl and set aside.
- 2
Put the garlic, parsley, and oil into the bowl. Chop for 5 sec/speed 7 and sauté for 5 min/120°C/speed 1.
- 3
Add the mushrooms, salt, and pepper and sauté for 10 min/120°C/speed 1. Pour into a bowl and set aside.
- 4
Place the butterfly whisk on the blades and add the potatoes, milk, salt, nutmeg, and pepper. Cook for 30 min/90°C/speed 1.
- 5
Add the butter and mix for 40 sec/speed 3. Remove the butterfly whisk.
- 6
Preheat the oven to 200°C.
- 7
Spread half of the mashed potato in an ovenproof baking dish (approx. 20x30 cm.) to form a layer. Pour the mushrooms on top and cover with the remaining mashed potato. Sprinkle with the bread, cheese, and almond mixture and bake for approx. 15–20 minutes or until the surface is golden (200°C). Remove from the oven and serve.
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