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Potato and caramelised onion cake

  • Cooking time
  • Preparation time
  • 8 portions
recipe image Potato and caramelised onion cake

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 large brown onions thinly sliced
  • 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

  1. 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.
  2. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) springform pan. Line base and side with baking paper.
  3. 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.
  4. 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.