I saw this recipe on the Hizzoner’s Deli blog, then died and went to heaven. I have no idea why this hasn’t been a staple in my holiday meals thus far. I bring you the Upside Down Potato and Onion Tart.
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. potatoes, washed and sliced 1/8 of an inch
2 tablespoons olive oil
1/2 cup grated gruyère
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 over medium heat. If you have a cast iron pan, use it. Unfortunately I do not. Add the thyme and onion and cook for 5 minutes.
Place the potato in a bowl. Add the oil. Coat the potatoes generously with salt and pepper.
Next, add the cheeses and toss to combine.
Take the bowl to your pan, and top the onion with the potato mixture
Place pan in the oven and bake for 35-40 minutes or until golden brown and cooked through.
Take a large plate or serving dish and place it over the pan. Carefully, turn upside down to serve.
|In all honestly, my pan diameter was a little wide. Next time, I will use a smaller pan so the circle looks more uniform|
|Caramelized onion goodness|
|Slice of cheesy potato heaven|
|Perfect side dish at a holiday meal or for a dinner with friends. Easy to slice, easy to serve.|
Potatos, Cheese, and Onions. Everyone wins.