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Potato Cream Cake
Potato Cream Cake is a modern English recipe (originating in Cornwall) for a classic accompaniment of potatoes and onions cooked in double cream in a shortcrust pastry lid. The full recipe is presented here and I hope you enjoy this classic English version of: Potato Cream Cake.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesBaking RecipesBritish Recipes
This is a classic Cornish accompaniment of potatoes cooked in a cream sauce with a shortcrust topping that was traditionally served with roast meats, particularly pork. Think of it as a gratin of potatoes (without the cheese) with a pastry topping.
Ingredients:
500g (1 lb) potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
150ml (1/3 lb) double cream
shortcrust pastry
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Season the potato and onion slices liberally. Place in a colander, cover and sit in the sink to drain for about 60 minutes.
Sit a pie funnel in the centre of a round, greased, baking tin. Arrange the onion and potato slices in the tin, alternating them as much as possible. Roll out the shortcrust pastry until large enough to cover the tin then press down to make sure the pie funnel pokes through. Also make sure that this is clear.
Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 30 minutes, or until the potatoes are cooked and the pastry is golden brown. Remove from the lid and pour in the cream through the funnel.
Traditionally this is served as an accompaniment to roast meat, but it can also be served on its own or with fried bacon as a supper dish.
