My photo is not the best, but I just had to share this wonderful potato dish. I found it on blogger friend, Cathy's blog, Wives with Knives. Cathy got the recipe from another blog I read, Moveable Feasts. I used a borrowed cast iron skillet from my neighbor since there wasn't one in the cabin. It was square, but I made it work. By the way, the second time I made it, the onions were browned a little more and it looked a lot better. Unfortunately, it disappeared before a photo opportunity.
This is so much easier than any scalloped potato dish, and I think it tastes so much better. Surprisingly, all the cheese that is used just kind of disappears into the potatoes to flavor them way over the top!!
Potato, Walla Walla Onion and Gruyere Galette
2 1/2 tablespoons butter
12 sprigs thyme
1 large sweet onion, sliced into 1/4 inch slices
3/4 to 1 pound waxy potatoes, peeled and sliced (I used Yukon Gold)
2 tablespoons oil
1 cup Gruyere, grated
1/2 cup mozzarella, grated
sea salt and cracked black pepper
Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan over medium heat. (Cast iron works great). Add the thyme and onion and cook for 5 minutes. I did not turn over the slices of onions. Just browned them on one side. Place the potato, oil and Gruyere and mozzarella and salt and pepper into a bowl and toss to combine.
Top the onion mixture with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate. Enjoy.
Unseasonably Hot June
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