Tater-Crusted Cheese and Mushroom Pie

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 8 servings.
Preparation Method
Jennifer Burke, San Francisco, California
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This cheesy mushroom pie won third prize in The 2016 Old Farmer’s Almanac Recipe Contest! Congratulations to winner Jennifer Burke from San Francisco, California.

Check out other winners of The Old Farmer’s Almanac Recipe Contests!

8 ounces fresh mushrooms, finely chopped
1/4 cup finely chopped shallots
1 tablespoon olive oil
1/4 cup finely chopped parsley
2 tablespoons finely chopped mixed fresh herbs, such as oregano, sage, and thyme
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
16 ounces frozen Tater Tots, thawed
3 ounces fontina cheese, grated (about 1 cup)
3 ounces Gruyère cheese, grated (about 1 cup)
3/4 cup finely crushed potato chips

Preheat oven to 425°F.

In a skillet over medium heat, combine mushrooms and shallots. Drizzle with olive oil. Cook, stirring occasionally, until pan is dry and mushrooms are golden, about 12 minutes. Stir in parsley, herbs, butter, and pepper. Continue cooking until butter has melted. Set aside.

Mash Tater Tots into a 9-inch pie plate. Press firmly, covering bottom and sides, to form a shell. Press fontina onto the Tater Tots to cover. Add mushroom filling. Sprinkle with Gruyère, then with potato chips. Cover loosely with foil. Bake for 25 minutes, removing foil after 20 minutes.

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