• 200g butter, plus extra for the tin
  • drizzle of oil
  • 3 large onions, thinly sliced
  • 1 leek, sliced
  • 1kg floury potatoes, such as Maris Piper or Désirée, peeled and thinly sliced (use a mandoline or the fine slicing blade of a food processor)
  • 150g Caerphilly cheese, crumbled (or another sharp, crumbly cheese)


  • STEP 1

    In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you’re already using if it’s ovenproof).

  • STEP 2

    In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.

  • STEP 3

    Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.


Fry leftover wedges of Welsh onion cake until crispy and hot, then serve with bacon and poached eggs for a filling brunch. Alternatively, make leek and potato pasties. Roughly chop leftover Welsh onion cake, and pile onto the centre of circles of ready-rolled shortcrust pastry. Brush the edges with beaten egg, then crimp together. Brush the tops with more egg, put on a baking sheet and cook at 200C/180C fan/gas 6 for 25-30 mins until golden brown.

Goes well with


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