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Potato and caramelised onion cake
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Prep Time:
50 minutes
Cook Time:
100 minutes
Total Time:
150 minutes
Elegant and versatile roasted potato cake, ideal for any occasion - from intimate dinners to festive gatherings.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 large brown onions, thinly sliced
  • 2 tsp fresh thyme leaves, plus extra to serve
  • 2kg desiree potatoes, peeled, thinly sliced
  • 50g butter, melted
  • 62.50 ml parmesan (or vegetarian hard cheese), grated
Instructions:
  • In a large frying pan over medium heat, warm oil and cook the onion for 5 minutes until softened. Pour in 1/2 cup water and bring to a boil, then reduce heat to medium and simmer for 10 minutes until the water is absorbed and the onion is caramelized. Stir in thyme.
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm springform pan and line the base and sides with baking paper.
  • In a large bowl, combine potato slices with butter, salt, and pepper. Toss to evenly coat. Layer 1/4 of the potatoes in the prepared pan, slightly overlapping. Spread 1/3 of the caramelized onion over the potatoes. Sprinkle with 1 tablespoon of parmesan cheese. Repeat layering with potatoes, caramelized onion, and parmesan, ending with a final layer of potatoes.
  • Wrap the pan with foil and bake for 40 minutes. Uncover, then bake for another 45 minutes or until the potato is tender when pierced with a skewer and the top is golden. Keep warm by covering, let sit in the pan for 30 minutes, transfer to a serving plate, sprinkle with additional thyme, and cut into wedges before serving.

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