Staffordshire Buttery Potato Cake
Ingredients
1.25kg/2lb potatoes
Desiree or Maris Piper
50g/2oz butter
This recipe is an excellent all-round favourite with both adults and children alike. When served up on a night when the air is normally cold and still, it brings welcome warmth to all.
Intro and Method
Serves 6
Preheat the oven to 190°C/gas mark 5/fan 170°C.
Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loose-bottomed).
Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife. Leave to cool in the tin for 5 minutes, then invert onto a serving plate. Brown briefly under a hot grill if the top needs more browning.
Serve cut into wedges.
This recipe was supplied by www.rabites.org.uk
