Layered potato cake
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 1 hr and 30 mins
A star rating of 3.6 out of 5.3 ratingsRate
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A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into
Vegetarian
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Roast rack of lamb with rosemary
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Ingredients
Nutrition
Units:
MetricUS
-
1 ¼kg Desirée potatoes
or Maris Piper
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50g butter
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Nutrition: per serving
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kcal211
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fat7g
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saturates4g
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carbs34g
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sugars0g
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fibre3g
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protein4g
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salt0.2g
low
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Method
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step 1
Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
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step 2
Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
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step 3
Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
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step 4
Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.
Recipe from Good Food magazine, February 2003
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A star rating of 3.6 out of 5.3 ratings
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