Teisen Nionod (Welsh Onion Cake)

Name: Teisen Nionod (Welsh Onion Cake)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 800 g floury potatoes; 400 g brown onions; 75 g welsh salted butter; 1 clove Garlic; 1 tsp fresh thyme leaves; 0.25 tsp Ground nutmeg; 1 tsp Fine sea salt; 0.5 tsp coarsely ground black pepper; 1 tbsp fresh flat-leaf parsley

Thinly sliced potatoes and sweet softened onions baked in rich Welsh butter until tender inside with a golden, crisp crust on top.

🇬🇧United Kingdom· North Wales

Prep: 20 min
Cook: 55 min
Total: 75 min
Servings: 4
Difficulty: Easy
Calories: 315 kcal

Ingredients

0 of 9 gathered

Servings

800 g floury potatoes — such as Maris Piper or King Edward, peeled
400 g brown onions — peeled and thinly sliced
75 g welsh salted butter — divided into portions
1 clove Garlic — finely minced
1 tsp fresh thyme leaves — finely chopped
¼ tsp Ground nutmeg — freshly grated
1 tsp Fine sea salt — divided
½ tsp coarsely ground black pepper — freshly cracked
1 tbsp fresh flat-leaf parsley — finely chopped for garnish

Equipment

•20cm round baking dish
•Frying pan
•Mandoline or sharp knife
•Aluminium foil
•Pastry brush

Nutrition

Per serving, approximate

Calories: 315 kcal
fat: 16 g
carbs: 38 g
fibre: 4 g
protein: 4 g
calories: 315 kcal

Instructions

1
Preheat the oven to 190°C (170°C fan) and grease a 20cm round baking dish generously with 10g of butter.
2
Melt 20g of butter in a frying pan over medium heat on the hob.
3
Add the sliced onions and half the salt, cooking gently for 10 minutes until soft and translucent without browning.
4
Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute before removing the pan from the heat.
5
Slice the peeled potatoes thinly into rounds of 3mm thickness using a sharp knife or mandoline.
6
Arrange a neat layer of overlapping potato slices across the bottom of the greased baking dish.
7
Season the layer lightly with salt, black pepper, and nutmeg, then scatter over a third of the cooked onions.
8
Repeat the layers of potatoes, seasoning, and onions, finishing with a tidy concentric circle of overlapping potatoes on top.
9
Dot the remaining 45g of butter evenly over the top layer of potatoes.
10
Cover the dish tightly with aluminium foil and bake for 35 minutes until the potatoes are tender when pierced.
11
Remove the foil and bake uncovered for another 20 minutes until the top is crisp and deep golden brown.
12
Scatter with chopped fresh parsley and leave to rest for 10 minutes before slicing into wedges.

Chef's tips

Slice the potatoes evenly so they cook at the same rate throughout the bake. Do not rinse the sliced potatoes in water, as their natural starch helps bind the cake together. If the top browns too quickly during the final uncovered bake, loosely drape foil back over the dish.

Ingredient substitutions

Welsh salted butter → plant-based block butter with a pinch of extra salt
fresh thyme leaves → half a teaspoon of dried mixed herbs

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat slices in a preheated oven at 180°C (160°C fan) on a baking tray for 15 minutes until hot and crisp.

Common mistakes to avoid

•Slicing the potatoes too thickly, which leaves the centre firm and undercooked.
•Browning the onions too dark in the pan, which can turn bitter during the long oven bake.
•Cutting into the dish immediately out of the oven before the layers have settled.

Serving suggestions

Serve as a side alongside roast Welsh lamb chops and buttered green cabbage.Enjoy as a light supper alongside a wedge of mature Welsh Caerphilly cheese.Pair with a fresh crisp green salad dressed in cider vinegar.