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2 teaspoons fresh thyme leaves plus extra to serve
2 kg Desiree potatoes peeled and thinly sliced
50 grams Flora Original margarine spread
1/4 cup Parmesan cheese (or vegan hard cheese) grated
Nutrition Facts
Energy (kcal)
238 kcal
Energy (kJ)
992 kJ
Protein (g)
4.5 g
Carbohydrate incl. fibre (g)
32.8 g
Carbohydrate excl. fibre (g)
27.7 g
Sugar (g)
3.6 g
Fibre (g)
5.1 g
Fat (g)
10.4 g
Saturated fat (g)
2.0 g
Unsaturated fat (g)
8.0 g
Monounsaturated fat (g)
5.8 g
Polyunsaturated fat (g)
2.2 g
Trans fat (g)
0.4 g
Cholesterol (mg)
2 mg
Sodium (mg)
114 mg
Salt (g)
0.28 g
Vitamin A (IU)
266 IU
Vitamin C (mg)
19.8 mg
Calcium (mg)
56 mg
Iron (mg)
1.12 mg
Potassium (mg)
817 mg
Instructions
Heat oil in a large frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add 1/2 cup water. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until water is absorbed and onion is caramelised. Stir in thyme.
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) springform pan. Line base and side with baking paper.
Place potato slices in a large bowl. Add Flora. Season with salt and pepper. Toss to coat. Layer 1/4 of the potato, overlapping slightly, in prepared pan. Spread 1/3 of the caramelised onion over potato. Sprinkle with 1 tablespoon parmesan. Repeat layering with potato, caramelised onion and parmesan, finishing with a layer of potato.
Cover pan with foil. Bake for 40 minutes. Remove foil. Bake for 45 minutes or until potato is tender when a skewer is inserted into centre of cake and top is golden. Cover to keep warm. Stand in pan for 30 minutes (see notes). Carefully transfer to a serving plate. Sprinkle with extra thyme. Cut into wedges. Serve.
8 portions
