Crisp Potato and Onion Cake

1. 1

   Preheat oven to 220C Brush a round 22cm (base measurement) spring-form pan with a little melted butter to grease.

2. 2

   Cut potatoes into 5mm-thick slices.

3. 3

   Arrange a quarter of the potato slices over the base of the greased pan, slightly overlapping.

4. 4

   Drizzle 1 tbs of melted butter over the potatoes and top evenly with a third of the onion.

5. 5

   Season with salt and pepper.

6. 6

   Continue layering with potato slices, butter, onion, salt and pepper, finishing with a layer of potato.

7. 7

   Drizzle with remaining butter and season with salt and pepper.

8. 8

   Cover with foil and bake in preheated oven for 20 minutes.

9. 9

   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.

10. 10

    Transfer pan to a wire rack and set aside to cool for 5 minutes.

11. 11

    Remove potato & onion cake from pan and cut into wedges to serve.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.