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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

  • Prep: 20 mins
    Cook: 1 hrs 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 211
  • Carbohydrates 34
  • Saturated Fat 4
  • Sugar 0
  • Protein 4
  • Fat 7
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 211
  • Carbohydrates 34
  • Saturated Fat 4
  • Sugar 0
  • Protein 4
  • Fat 7
  • Fibre 3
  • Salt 0.2

Ingredients

  • 1¼kg Desirée potatoes or Maris Piper
  • 50g butter

Method

  1. 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).

  2. 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.

  3. Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.

  4. 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.

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