Monday, May 14, 2012

What is not to like about this dish? A bit of slicing potatoes, shredding some cheese, sauteing some potatoes and then you let it all come together in the oven. And oh my your mouth will be quite happy. I omitted the feta and gruyere and used cheddar along with the mozzarella. Delicious.

Upside Down Potato & Onion Tart 
Adapted from

2 1/2 tablespoons butter 
12 sprigs thyme, strip the leaves from the stems 
1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick) 
1 lb. waxy red potatoes, washed and very thinly sliced 
2 tablespoons olive oil 
1/2 cup grated gruy√®re 
1/2 cup crumbled feta 
1 cup grated mozzarella 
Sea salt and cracked black pepper 

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine. Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

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