Buttery potato cake
Ingredients
- Step 1 1 ¼kg Desirée potatoes or Maris Piper
- Step 2 50g butter
Calories: 211
Carbohydrate: 34 g
Protein: 4 g
Fat: 7 g
Cook time: 120 minutes
Prep time: 20 minutes
Total time: 140 minutes
Servings: 6
TAGS
Buffet
Dinner
Lunch
Side Dish
Snack
Supper
Vegetable
British
Josh Eagleton
400 kcal or less
6 serving
BBC Good Food
Good Food
Main
Over an hour
Potato
Potato
Vegetable
Directions
- Step 1 Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
- Step 2 Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
- Step 3 Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
- Step 4 Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.