POTATO AND PARSLEY CAKE

This is so scrummy and very easy to make. It is tasty warm or cold and easy to reheat if you want to make it beforehand. I just pop it into a microwave. How can just a few ingredients taste so good? If you have a nifty mandolin the dish is a doddle. But in the olden days you would have had to have a sharp knife and a good eye! I have an Oxo Good Grips one and use it for so much. You can get them in Lakeland for a few pounds. See the photo on my Blog.

Butter well an 8” tin - but not a loose bottom one. Not too deep either. Preheat your fan oven to about 175C

You will need about 3lbs of King Edward potatoes or similar. They must be the floury type.

Peel the potatoes, then thinly slice them. You will end up with well over 2lbs.

2 oz softened butter

a handful of finely chopped fresh parsley 

Seasoning. For a dish like this I use sea salt flakes and fresh ground mixed pepper

Place a nice even layer of potatoes on the base of the buttered tin, [this will be the top, so I try to be a little careful with this layer!], season and then dot with butter. I think it is best if you just almost melt the butter and roughly brush some over. Sprinkle with a little of the parsley.

Repeat this a few times, [I had five layers] seasoning well, as you go, until your potato is used up. Press down each layer, when you add the potato, as you want a firm, solid “cake”. Butter the top layer and season once more, leaving out the parsley on the top, then tuck a sheet of tin foil over the tin and pop this into your oven to bake for about 30 mins. Take off the tin foil and continue for a further 30-40 mins until you think the potatoes are soft when you carefully test with a sharp knife. Check after 30 minutes though.

Leave to cool for a few minutes then place a flat, heat proof, serving plate over the top of the tin and quickly turn it over. If the bottom has not browned yet pop the cake under a hot grill for a couple of minutes. Delicious and so versatile.

Note: you can add very finely chopped shallot if you wish. You can also use fresh chopped thyme leaves or even a sprinkling of chilli flakes or powder. In fact the variations are endless. But plain is perfect too.