JUST 5 INGREDIENTS

Take this Welsh classic to the next level by adding sharp, salty cheese and sweet leeks. It’s the perfect dish for St David’s Day on 1 March

Welsh onion cakes

Welsh onion cake with caerphilly

SERVES 6 PREP 30 mins COOK 1 hr 5 mins EASY V 200g butter, plus extra for the tin drizzle of oil

3 large onions, thinly sliced

1 leek, sliced

1kg floury potatoes, such as Maris Piper or Désirée, peeled and thinly sliced (use a mandoline or the fine slicing blade of a food processor) 150g caerphilly cheese, crumbled (or another sharp, crumbly cheese)

1 In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you’re already using if it’s ovenproof ).

2 In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6. 3 Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.

GOOD TO KNOW fibre • 1 of 5-a-day • gluten free PER SERVING 542 kcals • fat 36g • saturates 22g • carbs 41g • sugars 9g • fibre 7g • protein 11g • salt 0.9g