Potato Pie with Mushrooms

For the potato pie with mushrooms, cook the potatoes in their skins on the stove and then let them cool.

Clean the mushrooms well. Cut large mushrooms into slices, small ones into quarters. Separate the onion from the skin and chop finely. In a pan, fry the bacon cubes in butter until crisp. Add the mushrooms and onion and fry briefly. If the mushrooms draw juice, let it boil up completely.

Separate the potatoes from the skin and grate. Finely chop the chives and parsley. Whisk the egg yolks with the cream. Add to the potatoes with the onion, bacon and mushroom mixture and the herbs. Spread into a buttered baking dish.

Cut the rolled out dough a little bit bigger than the casserole dish. If you like, cut shapes (e.g. mushrooms) out of the remaining dough to decorate the pie.

Whisk the egg yolk with the milk. Brush the edge of the mold with it. Place the dough on top and press it smoothly on the edge of the form.

Place the decoration on top and brush the entire surface with the egg yolk. Prick the top of the dough several times with a fork.

Bake the potato pie with mushrooms in a preheated oven at 200°C for about 35 minutes until golden brown.

Preparation Tip:

Use bacon with a subtle smoky note for the potato pie with mushrooms!

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