John Myers
Ingredients for 4 servings:
- 250 g dough (cake dough)
- 75 g Gruyère, grated
- 2 tbsp butter
- 5 large onions, halved
- 500 g potatoes, swollen (jacket potatoes)
- 250 ml cream
- salt and pepper
- nutmeg
- Fat and flour for the tray
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes
for a 28 cm cake tray
Roll out the cake batter and place it in a greased and floured baking tin. Prick the base several times with a fork. Spread the grated Gruyère cheese over the base. Heat the butter in a frying pan. Slice the halved onions, add them to the butter, and simmer gently for 25 minutes until soft. Season and let cool. Cut the swollen potatoes into thin slices. Arrange the onions on the cake, then layer the potatoes in a brick-like pattern. For the glaze, mix the cream with salt, pepper, and nutmeg and pour over the cake. Bake immediately in a preheated oven at 220°C (top/bottom heat) for 30 minutes.
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