Mark Hix

Welsh Onion Cake

Teisen Nionod

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Preparation info
  • Serves

    4—6

    • Difficulty

      Easy

Appears in
top 1000British Regional Food
British Regional Food

By Mark Hix

Published 2006

  • About

This is a bit like the famous French pommes boulangère, in which the potatoes are cooked in meat stock. If you are roasting a joint, I would strongly recommend you finish cooking it on top of the onion cake, so the juices are absorbed into the potatoes and onions.

Ingredients

  • 800 g large potatoes, thinly sliced
  • 500 g onions, sliced
  • 100

Method

Preheat the oven to 200°C/gas 6. Wash the potatoes briefly in water and dry on a tea towel or kitchen paper. Put them in a bowl, season with salt and pepper and mix with the 100g melted butter.

Butter a shallow ovenproof serving dish and layer the potatoes and onions alternatel