If you are roasting a joint, I would strongly recommend you cook it on a rack above this onion cake so the juices are absorbed into the potatoes and onions (simply put the prepared onion cake in the oven, beneath the joint and minus the foil, and cook for as long as the joint needs). I serve it with fresh, chopped parsley. Ingredients 800 grams large potatoes such as Desiree, Maris Piper or King Edward, peeled and thinly 100 grams butter melted, plus extra for brushing 2 onions, peeled halved and thinly sliced

Instructions
Preheat the oven to 400F. Wash the potatoes in water and dry on kitchen paper. Put them in a bowl, season with salt and pepper and mix with the melted butter. Grease a shallow, ovenproof serving dish with butter and layer the potatoes and onions alternately, starting and finishing with potatoes; make sure the top layer of slices overlap neatly. Cover with foil or a lid and bake for 1 hour, then remove the foil, brush with a little more butter and cook for another 15-20 minutes to allow the potatoes to brown.

Recipe by Mark Hix.

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Yields: 4 Servings
     Waitrose Food Illustrated

notes:  Assuming you've got a juicy joint loitering in the vicinity of these moist browned potatoes, try this well-judged Bordeaux blend from one of the Cape's oldest wine estates: Rustenberg Stellenbosch John X Merriman 2004, South Africa.

Cuisine:   Welsh

Main Ingredient:   Potato