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Potato Pie with Roucoulons and Mushrooms

Preparation cuisson difficulté 1h30
Preparation cuisson difficulté 30 min.
Preparation cuisson difficulté Difficult
Catégorie plat Apéritif Plat Entrée Déssert Main course

Ingredients Serves 6

  • 4 Potatoes, sliced
  • 1 knob of butter
  • 4 garlic cloves
  • 1 chopped onion
  • 6 button mushrooms in quarters
  • 2 tablespoons of flat-leaf parsley
  • 150 g of Roucoulons
  • 400 g whole milk
  • 2 sheets of puff pastry


  • 1
    Cook the mushroom quarters with the onion, garlic and a knob of butter. Season with salt and pepper at the end of cooking. Add parsley and set aside.
  • 2
    In a dish arrange the potato strips, seasoned with salt, pepper and nutmeg; Cover with milk and bake in an oven at 180°C for 20 minutes. Leave to cool and drain.
  • 3
    On the first layer of puff pastry, arrange a layer of potatoes, leaving a border of puff pastry. Then a layer of mushrooms and a generous layer of Roucoulons. Finish with another layer of potatoes.
  • 4
    Close with the second layer of puff pastry and pinch the edges. Form a funnel in the centre and brush with egg yolk. Refrigerate.
  • 5
    Bake in a hot oven at 200°C for 10 minutes to obtain a good colour then at 180°C for 8 minutes.
  • 6
    To be served with a salad with hazelnut oil.

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