📝 About This Recipe
A rustic masterpiece from the heart of Wales, this dish is the ultimate comfort food, layering thinly sliced potatoes with sweet, softened onions and rich butter. Far from a light snack, this 'cake' is slow-baked until the edges become golden and crispy while the center remains melt-in-the-mouth tender. It is a quintessential pub classic that celebrates the humble beauty of seasonal British produce and the magic of patient, low-and-slow cooking.
🥗 Ingredients
The Base
- 1.5 kg Desiree or King Edward Potatoes (peeled and sliced into 3mm rounds)
- 3 pieces Large Yellow Onions (thinly sliced into half-moons)
- 100 g Unsalted Butter (melted, plus extra for greasing)
Seasoning & Aromatics
- 1.5 teaspoons Sea Salt (flaky variety preferred)
- 1 teaspoon Freshly Cracked Black Pepper (to taste)
- 2 teaspoons Fresh Thyme Leaves (stripped from the stem)
- 1/4 teaspoon Nutmeg (freshly grated)
The Welsh Twist
- 100 g Mature Welsh Cheddar (finely grated (optional, for a modern pub style))
- 1 tablespoon Vegetable Oil (to help soften the onions)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas Mark 4). Generously grease a 20cm (8-inch) round cake tin or a deep cast-iron skillet with butter, ensuring the sides are well-coated.
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2
In a large frying pan, heat the vegetable oil and a knob of butter over medium-low heat. Add the sliced onions and a pinch of salt.
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3
Sauté the onions gently for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden. Do not brown them too much; they should be sweet and tender.
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4
While the onions cook, use a mandoline or a very sharp knife to slice the peeled potatoes into uniform 3mm thick discs. Place them in a large bowl.
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5
Pour most of the melted butter over the raw potato slices. Add the salt, black pepper, thyme, and grated nutmeg. Toss thoroughly with your hands to ensure every slice is coated in seasoned butter.
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6
Begin layering the cake. Arrange a neat, overlapping layer of potato slices in the bottom of the prepared tin, starting from the outside and working inward.
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7
Spread about one-third of the softened onions over the first two layers of potatoes. If using cheese, sprinkle a small handful over the onions.
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8
Repeat the layering process: two layers of seasoned potatoes followed by a layer of onions, until all ingredients are used. Finish with a final, beautiful concentric layer of potatoes on top.
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9
Drizzle any remaining melted butter from the bowl over the top. Press down firmly on the potatoes with the palm of your hand to compact the layers.
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10
Cover the tin tightly with a layer of parchment paper followed by a layer of aluminum foil. This traps the steam and cooks the potatoes through.
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11
Bake in the center of the oven for 1 hour. After an hour, remove the foil and parchment paper.
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12
Increase the oven temperature to 200°C (400°F). Bake for another 20-30 minutes until the top is deeply golden brown and the edges are crisp.
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13
Remove from the oven and let the cake rest in the tin for at least 10 minutes. This is crucial for the cake to 'set' so it can be sliced neatly.
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14
Carefully run a knife around the edge of the tin. Place a large serving plate over the tin and quickly invert it to release the cake. Alternatively, slice it directly from the skillet.
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15
Garnish with a few extra sprigs of fresh thyme and serve in thick, warm wedges.
💡 Chef's Tips
Choose waxy or all-purpose potatoes like Desiree to ensure the slices hold their shape; starchy potatoes may turn to mash. Using a mandoline is the secret to even cooking; uniform slices ensure no crunchy surprises in the middle. Don't skimp on the salt; potatoes absorb a lot of seasoning, and the onions need it to draw out their natural sugars. If the top is browning too quickly during the final stage, loosely tent it with foil again. For a truly authentic touch, use salted Welsh butter for an extra depth of savory flavor.
🍽️ Serving Suggestions
Serve as a hearty side dish to a traditional Welsh Lamb roast or thick-cut gammon steaks. Pair with a glass of crisp Welsh cider or a malty British Ale to cut through the richness. Top with a fried egg for a decadent 'Pub-style' brunch or light supper. Serve alongside a sharp, leafy green salad with a mustard vinaigrette to balance the buttery flavors. Accompany with a dollop of spicy fruit chutney or pickled walnuts.