Buttery potato cake

Buttery potato cake

  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal211
fat7g
saturates4g
carbs34g
sugars0g
fibre3g
protein4g
low insalt0.2g
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Ingredients

  • 1 ¼kg Desirée potatoes or Maris Piper
  • 50g butter

Method

  • STEP 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).

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 3 out of 5.2 ratings
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