Savory Potato and Mushroom Cake

Welcome to a delightful recipe that turns simple ingredients into a mouthwatering dish. This savory potato and mushroom cake is a testament to the comforting flavors of potatoes and onions, enhanced with the earthiness of mushrooms. It’s a perfect dish for dinner that promises to be a hit among both vegetarians and meat lovers alike. Let’s dive into the recipe.


  • Potatoes: 500 grams (about 3 medium-sized), boiled
  • Butter: 30 grams
  • Milk: 50ml
  • Egg: 1 large
  • Salt: 1 teaspoon, plus more to taste
  • Flour: 150 grams, for a soft and sticky dough
  • Onion: 1, finely chopped
  • Carrot: 1, grated
  • Mushrooms: 500 grams, sliced
  • Vegetable Oil: for frying
  • Black Pepper: to taste
  • Cheese: 150 grams, grated
  • Dill: a small bunch, for garnish
  • Parchment Paper and Aluminum Foil: for baking


  1. Prepare the Potato Dough:
    • Mash the boiled potatoes and mix with butter, milk, and a beaten egg. Season with salt. Gradually add flour to form a soft and slightly sticky dough.
  2. Sauté the Vegetables:
    • In a pan, heat some vegetable oil over medium heat. Add the chopped onion with a pinch of salt and fry until translucent. Add the grated carrot, season with a bit more salt, and cook until golden brown. Set aside.
    • In the same pan, add more oil if needed, and fry the sliced mushrooms with a pinch of salt until they are golden brown and their moisture has evaporated. Sprinkle with black pepper.
  3. Assemble the Cake:
    • Preheat your oven to 180°C (356°F) with bottom heat. Line a 22cm baking dish with parchment paper.
    • Transfer the potato dough to the prepared dish. Using a spoon dipped in vegetable oil, spread and flatten the dough to cover the bottom of the dish.
    • Layer half of the fried mushrooms on top of the dough, followed by the onion and carrot mixture. Finish with the remaining mushrooms.
  4. Bake:
    • Cover the dish with aluminum foil to prevent the top from burning. Bake in the preheated oven for 50 minutes.
    • After 50 minutes, remove the foil, sprinkle the grated cheese on top, and switch the oven to top heat. Bake for an additional 7-10 minutes, or until the cheese is melted and golden.
  5. Garnish and Serve:
    • Once baked, let the potato cake cool slightly before sprinkling with chopped dill for a fresh touch.
    • Slice and serve warm as a delicious and comforting dinner option.

Closing Thoughts:

This savory potato and mushroom cake is not just a recipe; it’s a journey through flavors that are both familiar and comforting. Whether you’re cooking for yourself or sharing with loved ones, this dish is sure to impress. Enjoy the process, savor the flavors, and don’t forget to share where you’re joining us from and your thoughts on this recipe. Happy cooking, and bon appétit!

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