Potato and Mushroom Pie with White Wine, Rosemary & Mascarpone

Cook Garlic & Onion:

Preheat oven to 200°C. Medium dice ¾ of the onion. Peel and mince garlic. Melt half the butter in a large pan over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes until onion is soft but not browned. In the meantime, finely chop rosemary.

Prepare Potatoes:

Boil kettle or heat a large pot of water to boil. Peel and thinly slice the potato and sweet potatoes about 2 mm thin, using a mandolin or V-slicer if you have one; carefully add to a pot of boiling water, and cook until slices are tender, about 3 to 5 minutes or until tender Tip: be careful not to overcook as the slices will break apart. When potatoes are cooked, drain thoroughly from water and set aside to cool.

Cook Mushrooms:

Add half the mushrooms; cook, stirring occasionally, for 5 minutes. If the pan looks dry, add remaining butter. Add remaining mushrooms; cook, stirring occasionally, for 5 minutes or until mushrooms have released their juices and most of the liquid has evaporated. Stir in wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid is reduced by half. Remove from heat; season with salt and pepper to taste.

Prepare Pie:

In the meantime, combine cheese and ¾ of the chopped rosemary. Cover base of the baking dish with slightly-overlapping potato slices. Sprinkle with one-third of the cheese, then half the mushroom mixture. Repeat with another layer of potato and remaining mushroom mixture. Arrange remaining potato slices, slightly overlapping around the edge of the dishes.

Add Milk & Mascarpone:

Stir milk and mascarpone together; pour over the top. Sprinkle over half the remaining cheese.

You Plate It:

Loosely cover baking dish with foil. Bake for 10 - 15 minutes or until bubbling. Remove foil; sprinkle over remaining cheese. Top with remaining rosemary and serve with mixed salad on the side. Enjoy!