Boulangere Potato Cake

Key Information

  • Serves: 6


1kg McCain sliced Potatoes

500g white onions sliced

80g salted butter 

200ml chicken or vegetable stock 

2 sprigs of rosemary


1. In a large sauce pan melt ¾ of the butter and add the sliced onions 

2. Cook the sliced onions until softened and golden brown best to keep adding a small amount of water every so often so that the onions do not burn and evenly colour through cooking

3. Once softened and golden brown remove and allow to cool slightly. Then take a baking tray or cake tin 18cm in diameter and 8cm -10cm deep. Line with a small amount of butter then layer the tin with onions then potatoes and then repeat until just over the top of the tin. 

4. Pour over the stock to about ¼ full then break the butter into small pieces and sprinkle over the top. Lay the rosemary on top and cover with greasproof paper. Place in the oven at 170c and bake for 20 minutes

5. After 20 minutes remove from the oven and place a tray the same size as the cooking tray on top and weigh down with heat proof weights or raw rice, baking beans. Cook for a further 50 minutes in the oven then remove the top tray and cook for a further 10 minutes. Remove and chill with the weighted tray back on top

6. Once chilled remove trays and greaseproof and cut into the required size then reheat in the oven as needed