This potato and onion cake tasted great but
wasn't that successful at looking like a cake that you could serve in wedges –
which was supposed to be the idea. I
suspect my potato wasn't cut finely enough.
You
butter and line the base of a cake tin with baking paper. And heat up your oven to reasonably hot.
While
it is heating you gently fry off your onions and garlic (3 onions, 3 cloves of
garlic) in butter until they are soft.
Slice
6 or so potatoes finely – I hand cut mine so they were "rustic" – a
mistake.
Then
layer your potatoes and onion mix in turns until you get to the top potato
layer. The first layer is also
potato. Put salt and pepper on top of
each layer as it goes in.
Melt
3 tablespoons of butter and pour it over the top.
Bake
covered for 40 to 45 minutes until potatoes are tender then uncover and give
them another 10 minutes or so to brown the top.
Let
it stand for 5 minutes then turn it out onto a plate. Take the paper off and turn over onto your
serving plate. You are then supposed to
be able to serve it in wedges – ha! As
if.
Carole - I've run into the same problem with similar potato dishes. They certainly look good and how can one go wrong with butter, potato and onion?!
ReplyDeleteIs it all supposed to get glued together?
ReplyDeleteI like the idea, seems do-able.
Hi Carole, the important thing is that it tasted goo! maybe next time it will come just how you imagined it. Thank You for linking it to the Fluster Buster Party. Have a great week, Lizy, co- host.
ReplyDeletethanks for sharing this! My recipes always come out different than they are supposed to! Thanks for linking up at the Friday Follow Along. Hope to see you tomorrow at www.leahinspired.com
ReplyDeleteTaste is what is truly important. Your eyes get over it a lot quicker than your taste buds do. Thanks for sharing on Fluster's Creative Muster Party.
ReplyDeleteRobin
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