Savory Potato and Mushroom Cake


This Savory Potato and Mushroom Cake is a culinary masterpiece that combines the comforting flavors of creamy potatoes and earthy mushrooms, all brought together in a harmonious bake. The golden crust encases a soft, flavorful interior, making each slice a delightful experience. It’s a dish that speaks to the soul, perfect for those evenings when you crave something hearty yet sophisticated.

The beauty of this recipe lies in its simplicity and the depth of flavor achieved with just a few quality ingredients. It’s a testament to the idea that great food doesn’t have to be complicated. Whether you’re a seasoned chef or a home cook, this potato and mushroom cake will impress your guests and satisfy your cravings for a comforting, homemade meal.

Full 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.
  3. 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.
  4. Assemble the Cake: Preheat your oven to 180°C (356°F) with bottom heat. Line a 22cm baking dish with parchment paper.
  5. 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.
  6. Layer half of the fried mushrooms on top of the dough, followed by the onion and carrot mixture. Finish with the remaining mushrooms.
  7. Bake: Cover the dish with aluminum foil to prevent the top from burning. Bake in the preheated oven for 50 minutes.
  8. 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.
  9. 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.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 350 kcal | Servings: 6 servings


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