lyonnais potato cake [v]

serves 6-8; hands-on time 20 min; oven time 2 ¼ hours

You can make this well in advance so there's no last-minute stress.

Cook the potato cake up to 3 days ahead, then keep covered and chilled. Reheat in a 180°C/fan160°C/gas 4 oven for 30-40 minutes to serve.

food team tips
Handle the potatoes with a dry tea towel if they're not completely cool. If they're not entirely soft and still have lumps, mash briefly with a masher.

4 large baking potatoes
2 large onions, sliced
1 tbsp vegetable oil
1 tbsp butter for greasing
1 free-range egg, beaten
2 tbsp full fat creme fraiche
Good grating nutmeg
Fresh thyme to serve (optional)

Heat the oven to 200°C/fan180°C/ gas 6. Bake the potatoes in their skins for 11/2 hours or until soft, leave to cool, then spoon out the flesh into a bowl (see tips). Turn the oven down to 180°C/fan160°C/gas 4.

Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes;, stirring often, until golden.

Grease a non-stick, loose­bottomed round sandwich tin (about 20cm across) with the butter and tine with baking paper. Gently mix the beaten egg and creme fraiche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.

Tip the mix into the tin and bake for 45 minutes or until golden. Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve, if you like.

per serving (for 8) 160kcals, 5.8g fat (2.6g saturated), 4.1g protein, 23.8g carbs (2.8g sugars), 0.1g salt, 2.9g fibre

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