Wicklewood's Potato and Onion Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I am always trying to find new ways reducing the carb content in my diabetic husband’s diet, and this variation of a Gary Rhodes classic enables him to enjoy a family favourite with a clear conscious. This can also be made in individual servings using a 4 flan tin. It is also delicious with sweet potato or a combination of the two…And for carnivores that can’t do without meat, corned beef crumbled between the layers adds protein. Ingredients:
3 lbs new potatoes, peeled and thinly sliced |
2 medium onions, finely chopped |
3 ounces butter, diced |
1 ounce butter, melted |
seasoning |
Directions:
1. Preheat the oven to 190c.
2. Grease and line a round 8 cake tin.
3. Arrange some of the potato slices in the bottom of the baking tin.
4. Sprinkle with some of the onion, and dot with drops of the butter, season well.
5. Repeat these layers until all ingredients are used ending with a layer of potatoes.
6. Brush potatoes with melted butter.
7. Cover with foil and bake for 1 1/2 hours.
8. Remove from the oven and allow to stand for 10 mins before removing the foil and serving.
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