- 200g butter, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- drizzle of oil
- 3 large onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 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)
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).
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.
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.
How to use up leftoversFry 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.