BUTTERY POTATO CAKE
A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 2h
Number Of Ingredients 2
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
- Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
- Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
- Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.
Nutrition Facts : Calories 211 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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