Crisp Potato and Onion Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 90 g unsalted butter, melted
- 1 kg desiree potato, peeled
- 1 red onion, halved, thinly sliced
- salt & freshly ground black pepper
directions
- Preheat oven to 220°C Brush a round 22cm (base measurement) spring-form pan with a little melted butter to grease. Cut potatoes into 5mm-thick slices. Arrange a quarter of the potato slices over the base of the greased pan, slightly overlapping. Drizzle 1 tbs of melted butter over the potatoes and top evenly with a third of the onion. Season with salt and pepper.
- Continue layering with potato slices, butter, onion, salt and pepper, finishing with a layer of potato. Drizzle with remaining butter and season with salt and pepper.
- Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake, using the back of a spoon to press down twice during cooking (this will help to produce a firm potato cake), for a further 50 minutes or until potatoes are tender when tested with a skewer and top is golden. Transfer pan to a wire rack and set aside to cool for 5 minutes.
- Remove potato & onion cake from pan and cut into wedges to serve. Serve warm or at room temperature.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.