Tater-Crusted Cheese and Mushroom Pie

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!

Photo Credit: 

Becky Luigart-Stayner


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.


Makes 8 servings.

Preparation Method


Jennifer Burke, San Francisco, California

Reader Comments

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This is incredibly wonderful.

This is incredibly wonderful. I wanted to eat the whole pie myself! For mushroom lovers this is fantastic! I encourage them to try it. They will not be disappointed.