Welsh onion cake with caerphilly
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 200g butterplus extra for the tin
- drizzle of oil
- 3 large onionsthinly sliced
- 1 leeksliced
- 1kg floury potatoessuch as Maris Piper or Désirée, peeled and thinly sliced (use a mandoline or the fine slicing blade of a food processor)
- 150g Caerphillycheese, crumbled (or another sharp, crumbly cheese)
Nutrition: per serving
- kcal542
- fat36g
- saturates22g
- carbs41g
- sugars9g
- fibre7g
- protein11g
- salt0.9g
Method
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.
