Baked Potato, Sweet Cabbage and
Shropshire Blue Layer Cake
Preparation time: 20 minutes
Cooking time: 45-50 minutes approximately
From your local Aldi
½ small Savoy (or sweetheart)
cabbage, inner leaves only, very
finely sliced
25g unsalted butter
1 tbsp olive oil
200g unsmoked bacon, chopped
2 tbsp sunflower oil
Method
1. Pre-heat the oven to 200°C,
Gas mark 6.
2. Heat the butter and olive oil
together, add the finely chopped
cabbage and cook for about 15
minutes until softened. Drain well in
a colander.
3. Add the sunflower oil to a
separate pan, heat and cook the
bacon until the fat runs. Drain in a
colander with the cabbage. Keep
the fat.
4. Slice the potatoes nice and thinly
and toss in the bacon fat you’ve just
saved. Place a layer of potatoes,
overlapping, in the bottom of a
28cm, lightly oiled non-stick frying
pan. Season with a little salt and
pepper.
5. Spread on a little cabbage and
bacon, top with some cheese. This
helps to keep the whole cake
together.
600g peeled potatoes, medium
sized and sliced about ½ cm slices
Salt and pepper
150g Shropshire blue cheese, finely
grated
6. Continue overlapping the
potatoes, layering and seasoning.
7. Place the pan on the stove and
heat for a few seconds so the
potato starts to brown and bubble.
8. Cover lightly with foil and bake in
the pre-heated oven for about 50
minutes. Make sure the pan is
ovenproof!
9. When cooked, remove the foil,
you should be able to pierce the
cake with a knife, with no resistance.
10. Place the foil back onto the cake,
then press down lightly, compacting
the cake.
11. Cool slightly for, say, 15 minutes.
Then turn out onto a chopping
board. Cut into wedges and serve
with a few salad leaves.