Welsh onion cake with caerphilly
Serves 6
Easy
Prep:
Cook:
Take this Welsh classic to the next level by adding sharp, salty cheese and sweet leeks. It’s the perfect dish for St David’s Day or an easy family dinner
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.
