Mixed Potato Pot Pie

A hint of blue cheese makes the filling of this Mixed Potato Pot Pie deliciously creamy.

Mixed Potato Pot Pie
Yields: 6-8 servings
  • 1½ cups (½-inch) cubed Yukon gold potatoes
  • 1½ cups (½-inch) cubed red potatoes
  • 1½ cups (¾-inch) cubed peeled sweet potatoes
  • 3 tablespoons kosher salt, divided
  • 6 tablespoons unsalted butter, divided
  • 1 cup chopped fennel bulb
  • 1 cup diced red onion
  • 3 cloves garlic, minced
  • 1 cup chopped fresh baby Portobello mushrooms
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • ⅓ cup all-purpose flour
  • 2½ cups whole milk
  • 1½ cups crumbled gorgonzola cheese
  • ½ cup sour cream
  • 1½ teaspoons minced fresh thyme
  • 1½ teaspoons minced fresh rosemary
  • ¾ teaspoon ground black pepper
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 large egg white, lightly beaten
  • Garnish: flaked sea salt
  1. Preheat oven to 375°. Spray a 2-quart oval baking dish with cooking spray. Place on a parchment paper-lined baking sheet.
  2. In a large saucepan, bring all potatoes, 1½ tablespoons salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; cook until potatoes are almost tender, about 5 minutes. Drain; rinse with cold water to stop the cooking process.
  3. In a Dutch oven, heat 2 tablespoons butter over medium heat. Add fennel, onion, and garlic; sauté for 4 minutes. Add mushrooms; cook until vegetables are tender, 3 to 5 minutes, reducing heat as necessary to prevent overbrowning. Stir in honey and vinegar; cook until mostly reduced, 4 to 5 minutes. Add remaining 4 tablespoons butter. Sprinkle vegetables with flour; cook for 1 minute, stirring constantly. Gradually stir in milk; bring to a boil. Reduce heat, and simmer, stirring frequently, until thickened, 5 to 8 minutes. Add gorgonzola, sour cream, thyme, rosemary, pepper, and remaining 1½ tablespoons salt. Stir in potatoes; transfer to prepared dish.
  4. On a lightly floured surface, roll one piecrust into an oval to fit baking dish; cut lengthwise into 1-inch-thick strips. Repeat with remaining piecrust, cutting dough crosswise into 1-inch-thick strips. Arrange strips in a lattice design over filling. Trim strips to inside edge of baking dish, and press ends onto sides. Brush dough with egg white.
  5. Bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Let cool for 20 minutes. Garnish with sea salt, if desired.



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