INSTRUCTIONS:
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.
