Potato and onion pancake

    1 hour 30 min

    This oven-baked potato and onion pancake is a perfect blend of golden crunch and gentle flavours. This is comfort food at its best and can be eaten as a vegetarian main or as savoury accompaniment to a variety of dishes such as sausages and baked beans.


    Dorset, England, UK
    3 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 450g onions, very thinly sliced
    • 80ml red wine
    • 80ml water
    • 1/4 teaspoon dried thyme
    • 2 tablespoons milk
    • 1 tablespoon plain flour
    • 1 egg
    • 450g potatoes, peeled and grated
    • 1/2 teaspoon salt
    • grated nutmeg, to taste
    • black pepper, to taste
    • 25g grated Parmesan cheese

    Prep:50min  ›  Cook:40min  ›  Ready in:1hr30min 

    1. In a saucepan over a medium heat, warm the oil and add the onions. Cook and stir for 10 minutes, or until soft. Add the wine, water and thyme and reduce the heat. Cover and cook for 40 minutes.
    2. Preheat the oven to 200 C / Gas 6. Grease a 25cm (10 in) pie dish.
    3. In a bowl beat together the milk, flour and egg then stir in the potatoes and onion. Add salt, nutmeg, pepper and half of the Parmesan cheese, and mix well.
    4. Spoon the potato mixture into the pie dish, not more than 2.5cm (1 in) thick. Sprinkle the rest of the cheese over the top.
    5. Bake for 40 minutes in the preheated oven until the cheese melts and the pancake is golden.

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