Watch Video Ingredients 1 kg Potato3 Onions (small)100 g Butter / Vegan butter130 ml Vegetable stock1⁄2 a bunch of Parsley3 Garlic cloves11⁄2 tbsp Olive oil15 g cheese (grated) / Vegan cheeseSalt & pepper Method 1. Prepare the ingredients: Preheat the oven to 200C/180 fan/6 gas mark. Grease a round cake tin, and line the bottom with a circle of baking paper. Using a mandoline, or sharp knife, thinly slice the potatoes, with the skin on, in slices of 0.5 cm thick. Thinly slice the onions too.2. Make the onion sauce: In a large frying pan, add the butter, onions and vegetable stock. Season with salt and pepper. Bring to a simmer, and cook for 5 minutes.3. Build the cake: Layer the potatoes in the prepared tin, seasoning with salt, pepper and adding a little onion sauce between each layer or so. Finish layering with a layer of potatoes. Place your hand on top of the cake and gently push to make sure all the buttery sauce has spread evenly. Cover with foil and bake for 1hour 10 minutes, removing the foil for the last 15 minutes. The potatoes should be tender and the buttery sauce now absorbed by the potatoes.4. Fry the garlic: Thinly slice the garlic, and fry with the olive oil for 3-4 minutes, until golden and crispy.5. Serve: Remove from the oven, scatter the grated cheese over, then allow to settle for 5 minutes to make it easier to lift the cake onto a serving plate. Remove the potato cake from the tin and place on a serving plate. Put the chopped parsley and fried garlic on top. Source : www.instagram.com
