Gateau de Pommes de Terre Aux Oignons

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cut in thin slices two large onions and cook these slowly in butter till they are golden brown. Make a purée of potatoes (using about one pound), well whipped and well dried, but without milk added to it, over the fire. Season, mix the onions and the mashed potatoes and put them in a flat earthenware dish well buttered. The dish should be flat and the cake not more than one inch thick. Put a few pieces of butter here and there and brown in the oven or under a gas grill.

Some people do this in a frying-pan, the potato cake not quite touching the sides of the pan, and turn it over, when it is brown, on the serving dish—which is more or less the process of cooking used for Devonshire fried potatoes.