Welsh onion cake

Laced with caramelised onion and leek, this super cheesy cake makes the ultimate side dish.

Allergens: Recipe may contain milk and lactose.

6 Ingredients

  • 100g butter

  • 2 large brown onions, thinly sliced

  • 1 leek, thinly sliced

  • 1kg desiree potatoes, peeled, thinly sliced

  • 2 tsp chopped fresh thyme leaves, plus extra, to serve

  • 80g Caerphilly cheese or sharp cheddar, coarsely grated (see tip)

4 Method Steps

  • Step 1

    Melt 40g butter
    (100g butter)
    in a large frying pan over medium heat. Add the onion
    (2 large brown onions, thinly sliced)
    and leek
    (1 leek, thinly sliced)
    . Season. Cook, stirring occasionally, for 15 minutes or until the onion and leek soften.

  • Step 2

    Meanwhile, place the potato
    (1kg desiree potatoes, peeled, thinly sliced)
    in a large heatproof bowl. Melt the remaining butter in a saucepan over low heat. Pour the butter over the potato. Add the thyme
    (2 tsp chopped fresh thyme leaves, plus extra, to serve)
    and season. Toss until well combined.

  • Step 3

    Preheat oven to 200°C/180°C fan forced. Grease a 20cm (base size) round cake pan with melted butter. Line with baking paper.

  • Step 4

    Arrange one-quarter of the potato over base of prepared pan. Top with one-third of the onion mixture then one-third of the cheese
    (80g Caerphilly cheese or sharp cheddar, coarsely grated (see tip))
    . Repeat layering to create 2 more layers. Arrange remaining potato in a spiral pattern on top. Press down firmly. Cover the pan with foil and bake for 45 minutes. Remove foil. Bake for a further 45 minutes or until potato is tender and golden. Set aside in the pan for 20 minutes to cool slightly. Sprinkle with extra thyme to serve.
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Recipe Notes

Traditionally, this is made with Caerphilly cheese from Wales, which can be hard to find. A sharp, crumbly cheddar works just as well.

Image by Guy Bailey

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