Welsh onion cake with caerphilly
Ingredients
- Step 1 200g butter , plus extra for the tin
- Step 2 drizzle of oil
- Step 3 3 large onions , thinly sliced
- Step 4 1 leek , sliced
- Step 5 1kg floury potatoes , such as Maris Piper or Désirée, peeled and thinly sliced (use a mandoline or the fine slicing blade of a food processor)
- Step 6 150g Caerphilly cheese, crumbled (or another sharp, crumbly cheese)
Calories: 542
Carbohydrate: 41 g
Protein: 11 g
Fat: 36 g
Cook time: 95 minutes
Prep time: 30 minutes
Total time: 125 minutes
Servings: 6
TAGS
Dinner
Main course
1 of 5-a-day
Caerphilly
Cassie Best
cheese
comfort food
Dinner
Fibre
Gluten free
Onion cake
Potato bake
Potato cake
Vegetarian
Welsh
Directions
- Step 1 In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
- Step 2 In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
- Step 3 Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.