Potato and onion cake

Ingredients for 3 servings:

• 800 g potatoes, preferably floury
• 3 onions
• 1 tbsp herbs de Provence
• 3 tbsp balsamic vinegar
• 1 sprig(s) rosemary
• 1 bay leaf
• 2 sprigs of thyme
• salt and pepper
• nutmeg
• Sugar
• 2 tbsp oil, for frying
• 2 tbsp butter flakes

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Delicious side dish for steaks

Bring a pot of water to a boil. Add salt, the rosemary sprig, the thyme, and the bay leaf to the cold water. Bring everything to a boil. Peel the raw potatoes and cut into slightly thicker slices. Add them to the boiling water and simmer for 3-4 minutes. Drain and let the steam evaporate. Preheat the oven to 230°C (top and bottom heat). In the meantime, peel, halve, and slice the onions. Brown them in hot oil. Season generously with salt, pepper, and the herbs de Provence. Sprinkle with a little sugar and let it caramelize slightly. Deglaze with balsamic vinegar and let it reduce. Grease an ovenproof frying pan or round casserole dish and line the bottom with half of the potato slices, tiled like a roof tile. Season with salt, pepper, and nutmeg. Spread the onion mixture evenly over the potatoes. Add the remaining potatoes, spreading them out and pressing down to combine them slightly. If you like, add a little pepper and place it in the oven for about 25-30 minutes. If it’s too light at the end of the baking time, you can use the grill for the last few minutes to crisp up the top layer. Since floury potatoes tend to dry out easily, I add a few flakes of butter while grilling. They add a delicious flavor and moisten everything a little. If you’re feeling daring, you can turn the cake out and cut out slices, or even lift it out of the pan without turning it out. Serve with a nice steak and a salad, and you’re done!