1/1 Photo of Wicklewood's Potato and Onion Cake
1 hr 40 mins
1 hr 30 mins
I am always trying to find new ways reducing the carb content in my diabetic husband’s diet, and this variation of a Gary Rhodes classic enables him to enjoy a family favourite with a clear conscious. This can also be made in individual servings using a 4" flan tin. It is also delicious with sweet potato or a combination of the two…And for carnivores that can’t do without meat, corned beef crumbled between the layers adds protein.
My Private Note
Units: US | Metric
- 1Preheat the oven to 190c.
- 2Grease and line a round 8" cake tin.
- 3Arrange some of the potato slices in the bottom of the baking tin.
- 4Sprinkle with some of the onion, and dot with drops of the butter, season well.
- 5Repeat these layers until all ingredients are used ending with a layer of potatoes.
- 6Brush potatoes with melted butter.
- 7Cover with foil and bake for 1 1/2 hours.
- 8Remove from the oven and allow to stand for 10 mins before removing the foil and serving.
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Nutritional Facts for Wicklewood's Potato and Onion Cake
Serving Size: 1 (283 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 325.7
- Calories from Fat 140
- Total Fat 15.5 g
- Saturated Fat 9.7 g
- Cholesterol 40.6 mg
- Sodium 123.5 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 5.5 g
- Sugars 3.3 g
- Protein 5.0 g