Italian potato cake with mushroom-mozarella filling

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This Italian potato cake (gateau) acquires a soft consistency thanks to the addition of previously beaten, until they become frothy and fluffy, eggs. The filling can vary according to your preferences.

Italian potato cake with mushroom-mozarella filling

Italian potato cake with mushroom-mozarella filling. Traditional Italian recipe.
5 from 1 vote
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course, second course
Cuisine traditional Italian, vegetarian
Servings 1 round baking tray about 21 cm wide
Calories 232 kcal


  • 1 kg potatoes
  • 2 eggs
  • 1 tbsp potato starch or flour
  • 2 125 g each mozzarella cheese
  • 200 g champignon mushrooms
  • 1 tsp thyme
  • salt and pepper to taste
  • 2 tbsp extra virgin olive oil
  • breadcrumbs
  • 50 g grated Parmesan cheese


Instructions: Italian potato cake with mushroom-mozarella filling

  • Prepare round baking dish. Grease it lightly with oil and sprinkle with breadcrumbs.
  • In a pan heat about 1 tablespoon of olive oil. Add the previously cleaned and sliced mushrooms. Add salt and pepper and dried thyme. Cook the mushrooms over medium – high heat, stirring occasionally, until they become soft and lightly browned. Turn off the heat and set aside to cool them down.
  • Wash, peel and boil the potatoes in a pot of salted water. Mash them while still to create the smooth puree.
  • In a bowl put the cold puree, add potato starch, grated Parmesan cheese (except 1 tablespoon), salt and pepper.
  • In another pan, beat eggs with electric mixer, or by hand with a whisk, until they are light and frothy.
  • Add the eggs into the mix of potatoes and gently stir to incorporated. In the case where the mixture is too liquid regulated with the grated bread or starch.
  • Divide the potato mixture in the 2. Pour the mixture into the baking dish and flatten it slightly. Place over the cooked mushrooms and sliced mozzarella.
  • Cover with the second part of the potatoes. Sprinkle the pie with the remaining cheese and some bread crumbs.
  • Cover with aluminum foil and bake in a preheated oven at 200 ° C for about 45 minutes. Discard the foil and cook for another 15 minutes at 220 ° C or until the top is cold before serving.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 1savory cakeCalories: 232kcal
Keyword casserole, mushroom, one pot, potato, savory cake, traditional Italian
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you are looking for another traditional recipe with potatoes check my Polish Potato babka.

Bottone per il sito foodohfood seguimi su pinterest
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