The layers of potatoes and golden shallots or onions in Welsh onion cake are drenched in butter and baked to a golden crispness. The cake is delicious on its own or as an accompaniment to lamb or other meat.
8 medium baking potatoes, peeled and thinly sliced
125 g golden shallots or 1 medium onion, peeled and finely chopped
Salt and freshly ground black pepper
175 g butter, melted
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Preheat the oven to 220°C and line the base and sides of a greased 18 cm round cake tin with baking paper. Arrange a layer of overlapping potato slices in the bottom of the tin and sprinkle with some of the chopped golden shallots (which give a lovely mellow flavour) or onion. Season to taste with salt and pepper and pour on a little of the melted butter.
Continue to make layers of potatoes and shallots or onion until the potatoes are used up and the tin is full. Pour any remaining butter over the top and bake in the centre of the oven for 1 hour, or until the potatoes are cooked.
Remove the potato cake from the oven and turn it out carefully onto an ovenproof dish. Return it to the oven for 10 minutes more, or until it is golden brown.
Cut the cake into wedges and serve as an accompaniment to casseroles, roast meats, cold meats or savoury pies.