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Get the Potato Dough Started:
Incorporate mashed potatoes, boiling milk, butter, and beaten egg into the mixture. Add salt to taste. To make a soft, slightly sticky dough, gradually add flour.
Quickly sauté the veggies:
Put some vegetable oil in a skillet and set it over medium heat. Fry the chopped onion until it becomes translucent, adding a touch of salt. Toss in the shredded carrot, add a little of salt, and continue cooking until it becomes golden. Put aside.
Cook the sliced mushrooms in the same pan, using additional oil if necessary, until they turn a golden brown color and any moisture has disappeared. Season with salt. Season with a pinch of black pepper.
Put the Cake Together:
Bring the oven up to a temperature of 180°C (356°F) on the bottom rack. Spread parchment paper in a 22-centimeter baking dish.
After you’ve prepped the dish, transfer the potato dough to it. To cover the dish’s bottom, spread and flatten the dough using a spoon soaked in vegetable oil.
Top the dough with half of the fried mushrooms, then add the onion and carrot mixture. Add the last of the mushrooms to garnish.
Bake:
To avoid the top of the dish from becoming burned, cover it with aluminum foil. Cook for half an hour in a preheated oven.
Removing the foil after 50 minutes, cover with grated cheese, and transfer to top oven heat. To get melted and golden cheese, bake for another 7 to 10 minutes.
Set aside for garnishing:
To add a touch of freshness, sprinkle chopped dill over the cooled potato cake once it has cooled a little.
For a hearty and satisfying supper, just slice and serve hot.
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