Potato and onion cake



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1 tablespoon oil
1kg potatoes, peeled, thinly sliced
500g onions, finely sliced
125g cheddar cheese, grated
15g butter, diced
2 tablespoons snipped chives
salad, to serve

kJ 1705 fat 18g sat fat 9g

$2.20 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a large, heavy-based frying pan on medium. Layer potato, onion and cheese alternately in pan, beginning and ending with potato and seasoning between each layer.

2. Reduce heat to low, cover and cook for 20 minutes. Scatter butter over potato and place under a preheated grill for 5-10 minutes, until browned.

3. Slice into wedges, top with chives and serve with salad.