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Crisp Potato and Onion Cake

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“From Good Taste Mag.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Remove potato & onion cake from pan and cut into wedges to serve. Serve warm or at room temperature.

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