Swiss Potato & Mushroom Pie and Butterscotch Fluff

Update: Just a little over a month after we move, we are having our Anniversary celebration. The guest list is between 50 and 60 people. The only things certain are the location, date and the meal will include a pig roast (whole pig), corn on the cob and my potato salad. We were going to have the sides and deserts catered but family input resulted in "it would be nice" suggestions. Details are currently being worked out so watch for that in future posts.

My cooking priority for the next month will be pantry and freezer cooking with the upcoming move. I'm trying to use two items from the canning rack/pantry and two items from the freezer for each dinner meal. I'm paring down things in the fridge as well but some of these will have to be replaced. Last night's meal used up: from pantry - 1 pint bread crumbs, 1 box butterscotch pudding mix; from freezer - pork chops, Cool Whip; from fridge - Swiss cheese, 4 eggs, and salad greens.

Swiss Potato & Mushroom Pie

This is another recipe from the Foodland Ontario Gazette, 2007 put out by Foodland Ontario. Visit their website for other great seasonal recipes. As soon as I saw this recipe I knew it would likely be a keeper. The only ingredient that wouldn't sit well with my husband was the sweet red pepper so I substituted fresh chives. I also substituted fresh thyme for the dried. Foodland Ontario suggests leaving the skin on the potatoes to save time and add fiber as well as colour. It could be served with a salad for a meatless meal or as a brunch addition. I served it with breaded pork chops, tossed salad with butterscotch fluff for desert.

Swiss Potato & Mushroom Pie
source: Foodland Ontario Gazette, 2007; modified by Garden Gnome

4 unpeeled medium potatoes, [cooked and cooled - omitted]
2 tbsp butter
1 large onion, chopped
2 cloves garlic, minced
1 lb fresh mushrooms, sliced
1/4 c fresh chives, chopped
1/4 c fresh grated Parmesan cheese
2 tsp fresh thyme
1/4 tsp pepper
1-1/2 c shredded Swiss cheese
1 egg
2 tbsp milk
salt

Slice the potatoes thinly to yield about 4-1/2 cups. Arrange half of the potatoes in the bottom of a lightly greased 9" x 9" baking dish (or 9-in pie pan for wedges), slightly overlapping. Sprinkle lightly with salt. Melt the butter over medium heat in a large fry pan. Stir in onion, garlic and mushrooms then cook until the liquid is completely evapourated. Stir in half the chives, Parmesan cheese and thyme. Remove from heat. Spread the mushroom mixture over the potato layer then top with half of the Swiss cheese. Arrange the remaining potatoes over the mushrooms. Beat the egg with milk and pour evenly over the potatoes. Sprinkle with remaining Swiss cheese and chives. Bake at 350ºF for 35 to 40 minutes or until golden brown and the centre is hot. Let stand 10 minutes before cutting into wedges or squares.
Serves 4 - 6

Butterscotch Fluff

Butterscotch Fluff is a quick no-bake desert made from convenience products. It is rich and creamy, sure to please and oh so easy to make. For quite some time it appeared at just about every pot luck event we went too which is where I got the recipe. It's something I make only upon request which doesn't happen very often.

Butterscotch Fluff

1 box instant butterscotch pudding mix
2 c milk
2 c graham cracker crumbs
2-3 tbsp melted butter
2 c Cool Whip whipped topping
garish with graham cracker crumbs or chocolate curls

Whip pudding mix and milk together then set in the fridge. Place the graham cracker crumbs into pie dish. Melt butter and pour over graham cracker crumbs. Mix with fork then press into place. Let cool in the fridge. Stir the Cool Whip into the pudding leaving it slightly streaky. Pour this mixture into the cooled shell and return to the fridge until ready to serve. Garnish as desired.
Serves 8