Potato and Onion Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g potato (s), preferably floury ones
- 3 vegetable onion (s)
- 1 tablespoon Herbs Provence
- 3 tablespoon balsamic vinegar
- 1 sprig rosemary
- 1 bay leaf
- 2 sprigs thyme
- salt and pepper
- nutmeg
- sugar
- 2 tablespoon oil, for frying
- 2 tablespoon flakes butter
Print Recipe
Pin Recipe Instructions
- Put water in a saucepan. Add the salt, the rosemary sprig, the thyme and the bay leaf to the still cold water. Bring everything to a boil. Peel raw potatoes and cut into slightly thicker slices. Pour into the boiling water and bring to the boil for 3-4 minutes. Drain and allow to evaporate.
- Preheat the oven to 230 ° top and bottom heat.
- In the meantime, peel, halve and slice the onions. Fry in hot oil. Season well with salt, pepper and the herbs of Provence. Pour a little sugar over it and let it caramelize slightly. Deglaze with balsamic vinegar and let it boil down.
- Grease an ovenproof pan or round casserole dish, line the base with half of the potato slices like a roof tile. Season with salt, pepper and nutmeg. Spread the onion mixture evenly over it. Pour the remaining potatoes over it, distribute and press down so that everything connects a little. If you like, add a little more pepper and bake in the oven for about 25-30 minutes. If it is too light at the end of the baking time, you can turn on the grill for the last few minutes, then the top layer will be nice and crispy.
- Since floury potatoes get dry easily, I put a few more flakes of butter on top when grilling, they give a delicious taste and soak everything a little.
- If you dare, you can overturn the cake and cut out pieces of cake or lift it out of the pan without overturning.
- A nice steak and a salad with it - done!
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