Delight your taste buds with a culinary masterpiece that’s as visually stunning as it is delicious—the Savory Potato and Mushroom Cake. This savory delight combines layers of tender potatoes, earthy mushrooms, and aromatic herbs into a savory cake that’s perfect for any meal of the day.
The Savory Potato and Mushroom Cake is a culinary triumph that’s sure to impress even the most discerning palates. With its layers of tender potatoes, earthy mushrooms, and aromatic herbs, this savory delight is perfect for brunch, lunch, or dinner. Follow this unique recipe and let the flavors speak for themselves as you elevate your culinary repertoire and delight your taste buds with each savory bite. Join me as we explore the steps to creating this savory sensation and elevate your culinary repertoire to new heights.
INGREDIENTS:
- 2 large potatoes, peeled and thinly sliced
- 2 cups mushrooms (such as cremini or button), sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/4 cup milk or cream
- Fresh parsley, chopped, for garnish (optional)
Please Head On keep on Reading (>) for the instructions:
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- Prep and Preheat:
- Preheat your oven to 375°F (190°C) and grease a 9-inch round cake pan with olive oil or cooking spray.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-6 minutes. Season with dried thyme, dried rosemary, salt, and pepper, to taste. Remove from heat and set aside.
- Layer the Potatoes:
- Arrange a layer of thinly sliced potatoes in the bottom of the greased cake pan, overlapping slightly to cover the entire surface.
- Spoon a layer of the cooked mushroom mixture over the potatoes, spreading it out evenly.
- Repeat the Layers:
- Continue layering potatoes and mushrooms until all ingredients are used, ending with a layer of potatoes on top.
- Whisk the Eggs:
- In a mixing bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper, if desired.
- Pour and Bake:
- Pour the egg mixture evenly over the layered potatoes and mushrooms in the cake pan, allowing it to seep into the layers.
- Sprinkle the grated Parmesan cheese over the top of the cake for an extra layer of flavor.
- Place the cake pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and Serve:
- Once baked to perfection, remove the savory potato and mushroom cake from the oven and let it cool in the pan for a few minutes.
- Carefully invert the cake onto a serving platter and garnish with freshly chopped parsley, if desired.
- Slice into wedges and serve warm, savoring the delicious layers of potatoes, mushrooms, and savory herbs.
- Prep and Preheat:
