Laced with caramelised onion and leek, this super cheesy cake makes the ultimate side dish.
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 1Melt 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 2Meanwhile, 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 3Preheat oven to 200°C/180°C fan forced. Grease a 20cm (base size) round cake pan with melted butter. Line with baking paper.
Step 4Arrange 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.
Traditionally, this is made with Caerphilly cheese from Wales, which can be hard to find. A sharp, crumbly cheddar works just as well.