WHAT THE HECK IS BENECOL?:

You say potato... (CLAIRE MACDONALD, 10/27/07, The Scotsman)

BAKED POTATO CAKE

2 tablespoons olive oil
2 onions, skinned and very thinly sliced
3oz butter
2 fat cloves of garlic, skinned and crushed, using the flat blade of a large knife
1/2 teaspoon salt
about 15 grinds of the peppermill
a grating of nutmeg
3lb [...] potatoes, peeled and very thinly sliced - this is best done on a mandolin
3oz [...] finely grated Parmesan - leave this out if you are following a low-fat diet

Thoroughly brush out with melted butter [...] an 8in [...] springform cake tin. Line the base with a disc of baking parchment. Heat the olive oil and fry the thinly sliced onions over moderate heat until they are completely soft, about five minutes. Take the pan off the heat and cool. You can do this in advance by several hours if it is more convenient.

Put the butter into a small saucepan with the crushed garlic, salt, pepper and nutmeg. Over moderate heat, melt the butter. Put a layer of the thinly sliced potatoes over the base of the cake tin. Brush with the seasoned, melted butter and add another layer. From time to time as you build up the stack, add a layer of fried onions, and the grated Parmesan if you are including it. End with a layer of potatoes, brush with the remaining butter, cover with a disc of baking parchment and bake in a hot oven, 200C/400F/Gas Mark 6, for one hour. After this time, stick a knife right down to the base to be sure the potato cake is cooked - it should feel soft. Then take the disc of baking parchment off the potato cake and return it to the oven for 10 minutes to brown the surface.

When cooked, leave the potato cake in its tin until you are ready to serve. Then unclip the springform tin and slip the cake onto a serving plate. If possible, pull out the lining disc of baking parchment as you do this, but if that proves difficult, remove the paper beneath each slice as you cut the cake into wedges to serve.