Vegetables
Upside Down Potato & Onion Tart
This is one of the great side dishes. If you are like me and you love potatoes but you get tired of the 
same old mashed or roasted ones...try these. The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate.
same old mashed or roasted ones...try these. The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate.The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. The inspiration for this recipe came from several different recipes. The beautiful photo is from Cathy over at Wives With Knives.
I use small red potatoes. I don't peel potatoes as a rule, you can if you prefer. I just wash them thoroughly and then slice.
I use small red potatoes. I don't peel potatoes as a rule, you can if you prefer. I just wash them thoroughly and then slice.
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 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 (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.