Crisp potato cake

Crisp potato cake

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(6 ratings)

Prep: 20 mins Cook: 1 hr


Serves 6
This side dish is one to bring to the table with pride - it looks as good as it tastes!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal270
  • fat16g
  • saturates8g
  • carbs30g
  • sugars1g
  • fibre2g
  • protein4g
  • salt0.25g
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  • 1.3kg medium-sized roasting potato, such as King Edwards or Maris Pipers



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

  • 3oz butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp thyme leaves and 1 thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • pinch of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt, to serve


  1. Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.

  2. Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.

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Comments, questions and tips

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24th Nov, 2019
Brill make ahead recipe
26th Dec, 2014
A delicious recipe which looked and tasted wonderful. A slightly healthier potato dish than gratin dauphinoise and excellent with Christmas ham.
19th Nov, 2012
We were sceptical but it came out of the pan lovely, looked great and tasted delicious! We served at a brunch but could see it being equally suitable with a roast. Will definitely do again, very easy, and we made it the night before and left in the fridge.
1st Aug, 2012
Disappointing. The thyme was quite over-powering and the potatoes around the outside were so crispy they were inedible.
20th Jan, 2012
Really easy, went down a storm with my boys. Had to make it 2 nights running...
29th Dec, 2008
Nice change to dauphinoise potatoes.
30th Nov, 2008
Absolutely delicious! Came out really crispy & yummy.
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