Traditional Welsh Onion Cake (Teisen Nionod) Recipe
This Traditional Welsh Onion Cake, known as Teisen Nionod, is a classic and comforting layered potato dish featuring thinly sliced onions, leeks, and mature Cheddar cheese. Slow-baked until tender and golden, it makes a flavorful main or a perfect side to roast meats. The combination of butter, thyme, and sharp cheese enhances the natural sweetness of the vegetables, delivering a hearty and satisfying dish from Welsh culinary heritage.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Vegetables
- 3 medium onions (approx. 300g, peeled)
- 700g Red, Désirée or Maris Piper potatoes (peeled)
- 1 large leek (approx. 150g, washed, trimmed and halved lengthways)
Dairy & Butter
- 100g unsalted butter (melted, plus 1 tbsp melted butter for brushing)
- 150g mature Cheddar cheese (grated)
Herbs & Seasonings
- 2 tsp fresh thyme leaves
- Salt and pepper (to season)
Instructions
- Preheat Oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 6 to ensure it is hot enough for baking the onion cake.
- Slice Vegetables: Using a mandoline or a sharp knife, slice the onions, potatoes, and leeks into thin rounds approximately 2-3mm thick for even cooking.
- Prepare Dish: Grease a deep 23-24cm round pie dish or cake tin with butter to prevent sticking.
- Coat Potatoes: Toss the potato slices in most of the melted butter until lightly coated. Reserve some butter for basting later.
- Layer Vegetables: Arrange a layer of potato slices over the base of the dish, season lightly with salt and pepper, then add a layer of onions and leeks. Sprinkle some grated Cheddar and thyme leaves. Continue layering in this sequence, pressing down gently after each layer to compact the cake, finishing with a final layer of potatoes.
- Top with Butter: Brush the top potato layer generously with the remaining melted butter and pour any leftover butter into the dish.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 1 hour to soften the vegetables.
- Uncover and Finish Baking: Remove the foil, brush the surface with the reserved 1 tablespoon of melted butter, reduce oven temperature to 200°C (180°C fan)/Gas Mark 6, and bake for an additional 30 minutes until the potatoes are tender and the top is crisp and golden.
- Rest and Garnish: Let the onion cake rest for 10 minutes to set before garnishing with extra thyme leaves.
- Serve: Serve warm as a main dish with a lightly dressed salad or as a side alongside roast meats or sausages.
Notes
- Using a mandoline ensures even thickness for uniform cooking of vegetable slices.
- Pressing down each layer helps the cake hold its shape and compacts the ingredients for a neat presentation.
- Adjust the seasoning between layers to balance flavors thoroughly.
- Allowing the cake to rest before serving lets the layers set for easier slicing.
- This dish can be prepared ahead and reheated gently in the oven before serving.
