Savory potato and mushroom cake

Ingredients

For the Potato and Mushroom Base

• 1 lb (450 g) russet or Yukon Gold potatoes, peeled and grated
• 8 oz (225 g) cremini or white mushrooms, finely chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil (plus extra for greasing)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon kosher salt, divided

For the Binding Mixture

• 2 large eggs
• ⅓ cup all-purpose flour (or chickpea flour for gluten-free)
• ¼ cup grated Parmesan cheese (optional but recommended)
• ¼ cup shredded mozzarella or Gruyère
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon Dijon mustard

Optional Add-Ins

• 2 slices cooked bacon, crumbled
• ¼ cup chopped fresh parsley or chives
• ½ teaspoon red pepper flakes

For Serving

• Sour cream or Greek yogurt
• Fresh chives, chopped
• Applesauce (a classic pairing)

Instructions

Step 1: Prepare the Potatoes (5 minutes | Intensity: Low)

1. Grate the peeled potatoes using the large holes of a box grater. Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. Excess water is the enemy of crispiness. Set aside.

Step 2: Cook the Mushrooms (8 minutes | Intensity: Moderate)

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5–6 minutes. Add the diced onion and cook for 2 more minutes until softened. Add the garlic, thyme, smoked paprika, ¼ teaspoon salt, and black pepper. Stir for 30 seconds until fragrant. Remove from heat and let cool slightly.

Step 3: Build the Filling (5 minutes | Intensity: Low)

1. In a large mixing bowl, whisk together the eggs, flour, Parmesan, mozzarella, sour cream, and Dijon mustard until smooth. Add the drained grated potatoes, the cooked mushroom mixture, and any optional add-ins. Stir until everything is evenly coated. The mixture should be thick and slightly sticky. Taste and adjust salt.

Step 4: Preheat the Air Fryer (3 minutes | Intensity: Low)

1. Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly grease a 7-inch round cake pan that fits inside your air fryer basket with olive oil or nonstick spray.

Step 5: Assemble the Cake (2 minutes | Intensity: Low)

1. Transfer the potato-mushroom mixture into the greased pan. Press it down firmly with the back of a spatula to create an even, compact layer. Brush the top with the remaining 1 tablespoon of olive oil. This helps achieve a golden crust.

Step 6: First Air Fry Session (20 minutes | Intensity: Low)

1. Place the pan in the air fryer basket. Cook at 375°F (190°C) for 20 minutes. Do not open the basket during this phase—consistent heat is key to setting the structure.

Step 7: Check and Flip (5 minutes | Intensity: Moderate)

1. After 20 minutes, carefully remove the pan. The top should be set and lightly golden. Place a plate over the pan and invert the cake onto the plate, then slide it back into the pan (or directly into the air fryer basket if your basket is flat and oiled). If the cake feels fragile, simply leave it in the pan and skip the flip—it will still crisp beautifully.

Step 8: Second Air Fry Session (10–12 minutes | Intensity: Low)

1. Return the cake to the air fryer and cook at 400°F (200°C) for 10–12 minutes, until the edges are deeply golden and a skewer inserted in the center comes out clean. The higher temperature creates the signature crispy crust.

Step 9: Rest and Serve (5 minutes | Intensity: Low)

1. Let the cake rest in the pan for 5 minutes—this allows the interior to firm up. Slide a knife around the edges, then transfer to a serving plate. Slice into wedges and serve warm with sour cream, fresh chives, and a side of applesauce.