Welsh onion cake

Welsh onion cake

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(5 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins Plus resting


Serves 6
This is Welsh comfort food at its finest - layers of sliced potatoes and soft onions cooked together until sticky and golden

Nutrition and extra info

  • Vegetarian


  • kcal254
  • fat14g
  • saturates9g
  • carbs30g
  • sugars6g
  • fibre3g
  • protein4g
  • salt0.04g
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  • 100g unsalted butter, melted and warm
  • 500g white onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 rosemary sprig



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1kg Desiree or Maris Piper potatoes



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


  1. Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.

  2. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.

  3. Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.

  4. Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.

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Comments, questions and tips

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28th Feb, 2013
I Love this recipe. I used a round oven proof dish with out the paper. Instead of starting it on the stove top I cooked in oven until potatoes were soft,Then added a thin layer of bread crumbs that had been moistened with some melted butter and placed under the broiler to brown. Since I used a decorative dish,I served directly at table. David in Carolina,USA
28th Feb, 2013
Delicious and a loose bottomed cake tin works fine :)
27th Feb, 2013
Why do you need a frying pan? Wouldn't a pyrex dish be just as good if you didn't want to turn it out. How about one of those cake tins with loose bases? Mine have a pretty effective seal round the loose base rim and wouldn't leak juices.
1st Feb, 2011
Absolute hit! Even worked with new salad-type potatoes.... the baking paper at the bottom is only necessary if you want to "turn it out"for presentation purposes. Serving straight from the frypan works just as well. Will try sprinkling with thyme next time
27th Jul, 2010
I really want to try this but I don't have a frying pan that will fit in my oven. Has anyone had any luck transferring it to a baking tin? I'm worried it will just fall apart!
18th Apr, 2014
Does anyone know how well this works served cold? I'm worried I'll end up with the texture of congealed butter.
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