Buttery potato cake

Buttery potato cake

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 6
A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal211
  • fat7g
  • saturates4g
  • carbs34g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.2g
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Ingredients

  • 1¼kg Desirée potatoes or Maris Piper
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).

  2. Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.

  3. Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.

  4. Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.

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Comments (4)

habdabs's picture
1

I have to say I think that this was pretty tedious. The potato dried out a lot and I think that to avoid this one would have to use a large amount of butter which would make it horribly greasy. Even with lots of seasoning, it was just like eating hard potato crisps.
It might improve if one were to par boil the potatoes for 5 or ten minutes and then cook them in the oven for a much shorter time

7053elizabeth's picture
5

Served it with roast hoggett - delicious and so easy. Will definitely make again.

emma1983collett's picture

I used about 6 large potatoes to make enough for 2 people. Used a bit more butter than in the recipe to get it to crisp up. Would recommend :-)

annie01332's picture

How many pototoes?

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