Welsh onion cake
Indulge in the comforting flavors of Welsh Onion Cake, made with buttery layers of tender potatoes, savory onions, and leeks, all topped with a delightful sprinkle of grated Parmesan cheese. Perfect as a hearty side or delicious main dish!
- 15 Apr 2025
- Cook time 105 min
- Prep time 50 min
- 8 Servings
- 5 Ingredients
Welsh onion cake is a hearty, traditional dish from Wales that combines layers of thinly sliced potatoes, onions, and leeks, all enriched with butter and topped with parmesan cheese. This comfort food is perfect for a cozy meal or as a side dish for a special dinner. Its simplicity and rich flavors make it a beloved classic. Let's get cooking!
Ingredients:
Instructions:
- Peel and thinly slice the onions.
- Clean the leek thoroughly, removing any dirt. Slice the leek thinly.
- Peel and thinly slice the potatoes.
- In a large skillet, melt 1/4 cup (55g) of the butter over medium heat.
- Add the sliced onions and leek to the skillet, cooking them until they are soft and translucent, about 8-10 minutes. Stir occasionally to prevent sticking and distribute the heat evenly. Once cooked, remove from heat and set aside.
- While the onions and leek are cooking, place the potato slices in a pot of salted water.
- Bring to a boil, then reduce the heat and simmer for about 5-7 minutes or until they are just tender but not falling apart. Drain the potatoes and set aside.
- Preheat your oven to 375°F (190°C).
- Grease an 8-inch (20 cm) round baking dish with a small amount of the remaining butter.
- Arrange a layer of potato slices at the bottom of the baking dish.
- Spread a portion of the cooked onion and leek mixture over the potato layer.
- Repeat these layers, alternating between potatoes and the onion-leek mixture, until all ingredients are used, finishing with a layer of potatoes on top.
- Dot the top layer of potatoes with the remaining 1/4 cup (55g) of butter, cut into small pieces.
- Sprinkle the grated parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Let the Welsh Onion Cake cool slightly before serving. This will help it to set and make it easier to slice.
- Serve warm as a side dish or a main course.
Tips:
- Use a mandoline or sharp knife to slice the potatoes evenly, ensuring they cook uniformly.
- Opt for a combination of white and yellow onions for a deeper flavor profile.
- You can substitute the parmesan cheese with cheddar or another cheese of your choice for a different taste.
- Make sure to season each layer of potatoes and onions with a bit of salt and pepper to enhance the flavors.
- If you want a crispier top, you can broil the cake for the last few minutes of baking.
Welsh onion cake is a delightful mixture of simple ingredients that come together to create a dish bursting with flavor and comfort. The buttery layers of potatoes, onions, and leeks, combined with the savory touch of parmesan cheese, make it irresistible. Whether you serve this as a main course or a side dish, it is sure to be a hit among your family and friends. Enjoy this traditional Welsh recipe and bring a piece of Wales into your kitchen!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 4.83g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.79g | 10% |
| Sugar 4.31g | 4% |
| Fat | |
| Fat 13g | 15% |
| Saturated 7g | 24% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 22mg | 4% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 1.47mg | 9% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 660mg | 19% |
| Selenium, Se 2.48ug | 4% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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