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    Welsh Teisen Niod

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    Welsh Teisen Niod

    If you are roasting a joint, I would strongly recommend you cook it on a rack above this onion cake so the juices are absorbed into the potatoes and onions (simply put the prepared onion cake in the oven, beneath the joint and minus the foil, and cook for as long as the joint needs). I serve it with fresh, chopped parsley.

    • Preparation time: 15 minutes
    • Cooking time: 75 minutes to 80 minutes
    • Total time: 1 hour 30 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4 - 6


    • 800g large potatoes, such as Desiree, Maris Piper or King Edward, peeled and thinly sliced
    • 100g butter, melted, plus extra for brushing
    • 2 onions, peeled, halved and thinly sliced


    1. Preheat the oven to 200°C, gas mark 6. Wash the potatoes in water and dry on kitchen paper. Put them in a bowl, season with salt and pepper and mix with the melted butter.
    2. Grease a shallow, ovenproof serving dish with butter and layer the potatoes and onions alternately, starting and finishing with potatoes; make sure the top layer of slices overlap neatly. Cover with foil or a lid and bake for 1 hour, then remove the foil, brush with a little more butter and cook for another 15–20 minutes to allow the potatoes to brown.

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