Potato and caramelised onion cake

This roasted potato cake is the perfect side for lunch or dinner. Serve it at a dinner party or a family get-together.

Heat oil in a large frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add 1/2 cup water. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until water is absorbed and onion is caramelised. Stir in thyme.
Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) springform pan. Line base and side with baking paper.
Place potato slices in a large bowl. Add butter. Season with salt and pepper. Toss to coat. Layer 1/4 of the potato, overlapping slightly, in prepared pan. Spread 1/3 of the caramelised onion over potato. Sprinkle with 1 tablespoon parmesan. Repeat layering with potato, caramelised onion and parmesan, finishing with a layer of potato.
Cover pan with foil. Bake for 40 minutes. Remove foil. Bake for 45 minutes or until potato is tender when a skewer is inserted into centre of cake and top is golden. Cover to keep warm. Stand in pan for 30 minutes (see notes). Carefully transfer to a serving plate. Sprinkle with extra thyme. Cut into wedges. Serve.

Source

2 tbsp extra virgin olive oil

2 large brown onions, thinly sliced

2 tsp fresh thyme leaves, plus extra to serve

2kg desiree potatoes, peeled, thinly sliced

50g butter, melted

1/4 cup parmesan , grated

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