July 20, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Onions, Potatoes , British, 5 Ingredients Or Less, Budget-Friendly, Entertaining, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"Good with lamb chops or sausages."
Peel and thinly slice the potatoes.
Preheat oven to 375F. and butter an 8-inch cake pan. Line it with a circle of parchment paper, buttered.
Arrange some of the potato slices evenly in the bottom of the pan and sprinkle some of the onion on top; season with salt and pepper.
Reserve 2 tablespoons of the butter and dot the onions/potatoes in pan with tiny pieces of the remaining butter.
Repeat these layers and finish with a layer of potatoes.
Melt remaining butter and brush over the top.
Cover with foil and bake for 1-1 1/2 hours, until tender and golden. Let stand for 10-15 minutes, covered.
Carefully invert potatoes onto a warmed plate and serve.
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These were really good. I thought that I might miss some cream or cheese in these, but didn't at all. I made 2 individual servings in small casserole dishes. Thanks for sharing, Mike and congrats on your football win.
I did not have a round 8" tin for this, so I used a loaf pan.
I did add some snipped fresh chives to the layers also, and we really did enjoy this onion cake.
I think I should have made the potatoes a little thinner and next time I will use a mandolin, I also cut back on the butter just a little.
This was a wonderful potato side to our main dish, which I will be making for us all to enjoy again soon.