INSTRUCTIONS
Get the Potato Dough Started:
Incorporate mashed potatoes, boiling milk, butter, and overwhelmed egg into the mixture. Add salt to taste. To make a soft, barely sticky dough, regularly add flour.
Quickly sauté the veggies:
Put some vegetable oil in a skillet and set it over medium heat. Fry the chopped onion till it turns into translucent, including a contact of salt. Toss in the shredded carrot, add a little of salt, and proceed cooking till it will become golden. Put aside.
Cook the sliced mushrooms in the equal pan, the usage of extra oil if necessary, till they flip a golden brown coloration 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 backside rack. Spread parchment paper in a 22-centimeter baking dish.
After you have prepped the dish, switch the potato dough to it. To cowl the dish’s bottom, unfold and flatten the dough the use of a spoon soaked in vegetable oil.
Top the dough with half of of the fried mushrooms, then add the onion and carrot mixture. Add the ultimate of the mushrooms to garnish.
Bake:
To keep away from the pinnacle of the dish from turning into burned, cowl it with aluminum foil. Cook for 1/2 an hour in a preheated oven.
Removing the foil after 50 minutes, cowl with grated cheese, and switch to pinnacle oven heat. To get melted and golden cheese, bake for every other 7 to 10 minutes.
Set apart for garnishing:
To add a touch of freshness, sprinkle chopped dill over the cooled potato cake as soon as it has cooled a little.
For a hearty and pleasant supper, simply slice and serve hot.
Enjoy.
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