Having a simple roasted potato is nice, and still is my favorite way of enjoying my spud. But, if I try to make my family to eat more potato, I must present it in a way that looks appealing and appetizing. So, what do I do? I make potato and onion cake. When I cook it in the oven, the aroma of sweet onion is really make your mouth water. Though I use oil instead of butter, the taste of the potato is meltingly delicious, and buttery. This is why I like Yukon gold potato as it tastes naturally buttery. Having said that, it doesn't meant that you can't use butter. Of course you can, it will even more delicious.
I personally like to serve it for Sunday lunch as salad accompaniment. But it will also delicious to serve with roast beef, chicken, or even fish.
Welsh Potato and Onion Cake
makes 1 (9-inch) cake
2 medium size sweet onions, sliced
3 tablespoon extra virgin olive oil + more for the pan
sea salt and freshly ground black pepper, to taste
Preheat oven to 375 ℉. Brush a 9-inch round cake pan with oil, line with parchment paper, brush paper with oil olive as well.
You can peel the potato skin as you wish, I just scrub them well, rinse and dry with paper towel. Thinly slice the potato (you can use mandoline to do the job). Arrange the slices in a prepared pan, overlapping them slightly. Add sliced onion directly on top of potatoes, sprinkle with a pinch salt and freshly ground black paper. Repeat layering potatoes, and onions in the same manner, ending it with onion slices. Drizzle with 3 tablespoons of extra virgin olive oil. Bake in the middle rack for 45 minutes to 1 hour. Check it after 45 minutes by inserting a small knife in the middle, to see if potato is soft. If not, continue to cook for another 15 minutes. Remove the pan from oven, immediately invert the cake into serving plater. Peel off parchment paper and serve at once.