Wild Mushroom and Artichoke Potato Cake
Transform your dinner table with this gourmet-inspired Wild Mushroom and Artichoke Potato Cake, a stunning savory dish that layers tender russet potatoes with earthy wild mushrooms, marinated artichoke hearts, and a touch of aromatic thyme. Grated Parmesan cheese and a golden, buttery crust take this dish to the next level, while optional breadcrumbs add a delightful crunch. Perfect for special occasions or an elevated vegetarian meal, this potato cake is baked to perfection in a springform pan, creating impressively neat layers that slice beautifully. Garnished with fresh parsley, it’s as visually captivating as it is flavorful. With its crispy exterior and melt-in-your-mouth interior, this dish proves that comfort food can be elegant. Serve it warm as a centerpiece or a show-stopping side, and prepare for rave reviews!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 oz Wild mushrooms (such as cremini, shiitake, or chanterelles)
- 1 cup Marinated artichoke hearts
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 tsp Fresh thyme leaves
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 large Egg
- 1 cup, grated Parmesan cheese
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Breadcrumbs (optional, for extra crispiness)
- 2 tbsp, chopped (for garnish) Fresh parsley
Instructions
Peel the russet potatoes and slice them thinly into rounds using a mandoline or a sharp knife. Keep them in a bowl of cold water to prevent browning.
Clean the wild mushrooms and chop them into bite-sized pieces if necessary. Drain the marinated artichoke hearts and roughly chop them.
Heat 1 tbsp of the butter and 1 tbsp of the olive oil in a large skillet over medium heat. Add the chopped shallot and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the wild mushrooms to the skillet, season with 0.5 tsp of salt, and cook for 5-7 minutes until the mushrooms have released their moisture and are golden brown. Add the thyme leaves and chopped artichoke hearts, and cook for another 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, beat the egg lightly and combine it with the grated Parmesan cheese. Stir in the cooked mushroom and artichoke mixture. Set aside.
Preheat the oven to 375°F (190°C). Brush the bottom and sides of a 9-inch springform pan or skillet with 1 tbsp of olive oil.
Drain and pat dry the potato slices with a clean kitchen towel. Arrange the slices in an overlapping circular pattern at the bottom of the pan, forming a solid base. Season the layer lightly with salt and pepper.
Spread half of the mushroom-artichoke mixture over the potatoes. Add another layer of potatoes on top, followed by the remaining mushroom-artichoke mixture. Finish with a final layer of potatoes, arranged neatly and overlapping.
Melt the remaining 2 tbsp of butter and brush it generously over the top layer of potatoes. If desired, sprinkle the breadcrumbs evenly over the surface for extra crispiness.
Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and crispy.
Remove the potato cake from the oven and let it cool for 10 minutes. Run a knife along the edges of the pan to loosen the cake, then carefully remove the springform ring or invert the skillet onto a serving plate.
Garnish with chopped fresh parsley and serve warm. Slice into wedges and enjoy!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 5810 mg | 253% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 23.9 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1252 mg | 96% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 8035 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
