Italian Potato Cake

Ingredients

• 2 kg (4.4 lbs) potatoes, peeled and cut into chunks 2 kg (4.4 lbs) potatoes, peeled and cut into chunks
• 200g (7 oz) Parmesan cheese, grated 200g (7 oz) Parmesan cheese, grated
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 200g (7 oz) fontina cheese, diced 200g (7 oz) fontina cheese, diced
• 250g (9 oz) mushrooms, sliced 250g (9 oz) mushrooms, sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 eggs 4 eggs
• 1 cup milk 1 cup milk
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Boil the potatoes in a large pot of salted water until tender. Drain and mash them until smooth.
3. 3.
   In a skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Sauté the mushrooms until golden brown. Set aside.
4. 4.
   In the same skillet, add the remaining butter and olive oil. Sauté the onions until caramelized. Set aside.
5. 5.
   In a bowl, whisk together the eggs and milk. Season with salt, pepper, rosemary, and thyme.
6. 6.
   Grease a round baking dish with butter or cooking spray. Spread a layer of mashed potatoes on the bottom.
7. 7.
   Top the potatoes with a layer of Parmesan, mozzarella, fontina, sautéed mushrooms, and caramelized onions.
8. 8.
   Repeat the layers until all the ingredients are used, finishing with a layer of mashed potatoes on top.
9. 9.
   Pour the egg and milk mixture over the potato layers, allowing it to seep through.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden and the cheese is melted and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly drain the boiled potatoes before mashing them to achieve a creamy texture.
• Mushrooms — Sauté the mushrooms until they release their moisture and turn golden brown for enhanced flavor.
• Onions — Slowly caramelize the onions over low heat to bring out their natural sweetness.
• Cheese — Use a combination of Parmesan, mozzarella, and fontina for a perfect balance of flavors and melting properties.
• Herbs — Fresh rosemary and thyme add a fragrant aroma to the dish. If using dried herbs, reduce the quantity by half.

Tips & Tricks

• For a crispier crust, brush the top layer of mashed potatoes with melted butter before baking.
• Experiment with different cheese combinations to suit your taste preferences.
• Add a layer of cooked bacon or pancetta for a meaty twist.
• Serve the Italian Potato Cake with a dollop of sour cream or marinara sauce for extra flavor.
• Leftovers can be refrigerated and reheated in the oven for a quick and delicious meal.

Serving advice

Allow the Italian Potato Cake to cool for a few minutes before slicing and serving. Garnish with fresh herbs like parsley or basil for an added touch of freshness.

Presentation advice

To enhance the presentation, use a round baking dish and carefully layer the ingredients to create visible layers when sliced. Serve on a decorative platter or individual plates for an elegant touch.