Soy-Free Savory Potato Pie

Indulge in the comforting flavors of this Soy-Free Savory Potato Pie, a perfect centerpiece for weeknight dinners or holiday gatherings. This hearty dish layers tender, thinly sliced Russet potatoes with a rich and aromatic filling of sautéed onions, earthy crimini mushrooms, and fragrant fresh herbs like thyme and rosemary. Bound together with a luscious mixture of heavy cream and eggs, all nestled inside a flaky, golden pie crust, this recipe offers a satisfying balance of creamy, savory, and umami flavors—all without a hint of soy. Whether served as a main dish or a side, this pie is a delicious, crowd-pleasing option for anyone looking for a soy-free take on a classic comfort food.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tbsp Unsalted butter
• 1 large Onion
• 3 medium Garlic cloves
• 8 oz Crimini mushrooms
• 0.5 cup Heavy cream
• 2 large Eggs
• 1 tbsp Fresh thyme
• 1 tsp Fresh rosemary
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 9-inch Prepared pie crust

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and slice the potatoes thinly, about 1/8 inch thick, using a mandoline slicer or sharp knife.

Step 3

In a large pot, bring water to a boil and cook potato slices for 5-7 minutes until just tender. Drain and set aside.

Step 4

In a large skillet over medium heat, melt 2 tbsp of butter.

Step 5

Dice the onion and mince the garlic cloves.

Step 6

Add the diced onion to the skillet, and sauté until translucent, about 5 minutes.

Step 7

Slice the mushrooms and add them to the skillet, cooking for another 5 minutes until they release their moisture.

Step 8

Add the minced garlic, thyme, rosemary, salt, and black pepper to the skillet, stir for 1 minute until fragrant.

Step 9

Remove the skillet from heat and allow the mixture to cool slightly.

Step 10

In a medium bowl, whisk together the heavy cream and eggs until combined.

Step 11

Spread the prepared pie crust in a 9-inch pie dish.

Step 12

Layer half of the potato slices evenly on the bottom of the pie crust.

Step 13

Spread half of the mushroom-onion mixture over the potatoes.

Step 14

Repeat the layers with the remaining potatoes and mushroom-onion mixture.

Step 15

Pour the egg and cream mixture evenly over the top.

Step 16

Dot the remaining 2 tbsp of butter over the top.

Step 17

Place the pie into the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and set.

Step 18

Allow the pie to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2161.4g)

Amount per serving	% Daily Value*
Calories	3465.1

Total Fat 164.3g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat g
Cholesterol 616mg	0%
Sodium 3631.4mg	0%
Total Carbohydrate 435.0g	0%
Dietary Fiber 29.7g	0%
Total Sugars 35.8g
Protein 70.3g	0%

Vitamin D 97.9IU	0%
Calcium 391.2mg	0%
Iron 23.0mg	0%
Potassium 8412.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 8.0%

Carbs: 49.7%