Recipe: Michael Stadtlander's vegetable cake

Vegetable cake


  • 1 leek (blanched)
  • 1/2 butternut squash (thinly sliced)
  • 2-3 mid-size red beets (thinly sliced)
  • 1 small celeriac (thinly sliced)
  • 2-3 medium-size Yukon Gold potatoes (thinly sliced)
  • 1-2 large carrots (thinly sliced)
  • 250 g (2 cups) 3 year aged cheddar (grated)
  • Creamy onions (see recipe below)

Creamy onions


  • 2 large onions (sliced)
  • 4 cloves garlic (fine chop)
  • 1/4 bunch thyme (chopped)
  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) 35% cream
  • Salt and nutmeg

Sweat onion and garlic in butter (do not brown). Add cream and thyme and cook down until the consistency of a glaze. Add salt and nutmeg to taste.


Line a 13-by-9-inch pan with parchment paper. Layer beets to cover the bottom of the pan. Cover beets with 30 ml (2 tbsp) of creamy onions, 50 g grated cheddar and salt to taste.

Repeat with a layer of leeks, squash, celeriac and carrots, spreading with creamy onions, cheese and salt after each layer. Finish with a layer of potatoes.

Cover with aluminum foil and bake at 190 C (375 F) for 1 hour. Remove foil and bake for another 30 minutes. The vegetable cake is cooked when your knife pokes through without any resistance. Let stand before slicing. Makes 8-10 servings.

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