Welsh onion cake

Welsh onion cake

100% Natural Ayurvedic Herbal Sandalwood Face Cream

       
    

In a sizable frying pan set over medium heat, melt 40g of butter. Add the leek and onion. Season. Cook for 15 minutes, stirring periodically, or until the onion and leek are tender.

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)

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4 Method Steps

Melt 40g butter in a large frying pan over medium heat. Add the onion and leek. Season. Cook, stirring occasionally, for 15 minutes or until the onion and leek soften.

Step 2

In the meantime, put the potato in a sizable heat-resistant bowl. Put the remaining butter in a pan and heat it gently. Butter should be applied to the potato. Thyme is added after seasoning. Mix thoroughly by tossing.

Step 3:

Forced fan oven to 200C/180C. 

Melted butter should be used to grease a 20 cm (base size) circular cake pan. 

Use baking paper to l

Step 4

Place a quarter of the potato over the prepared pan's bottom. Add a third of the onion mixture and then a third of the cheese on top. To add two more layers, keep layering. Spiralize the remaining potato and arrange it on top. Apply pressure firmly. Bake the pan for 45 minutes with the foil covering. Detach the foil. Bake the potatoes for a further 45 minutes, or until they are golden and soft. For 20 minutes, leave the pan alone so it may start to cool. To serve, top with more thyme.

COOKBOOK NOTES

This is typically made with Caerphilly cheese from Wales, which can be challenging to locate. A crumbly, sharp cheddar will do just fine.

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