Upside Down Potato & Onion Tart

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Holy Cow….this potato recipe is really good. My favorite potato recipes right now are this one, Roasted Greek Potatoes  and Crash Hot Potatoes.  This is the second time I have made these. The first time Mark and I made our New Years Eve dinner together instead of going out and then last night. Grace would have eaten the whole pan if I would have let her. There was not much left and I ate the rest for lunch 🙂 Sorry Grace.

I found the recipe on Pinterest. If you have not been to the pinterest site….you need too! If you need an invite, just let me know and I will invite you. I followed the recipe from Hizzoners website. I really did not change a thing, which is rare. It looks harder than it really is. So simple. The hardest part is finding Gruyere locally 😉

  • 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. small red potatoes, washed and very thinly sliced ( I may have used a bit more than 1 lb. What you see in the photo is what I used.)
  •  2 tablespoons olive oil
  • 1/2 cup grated Gruyere
  • 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.

Ingredient Line up...for some reason I thought Fontina cheese was in it. It is not.

See my new handy dandy mandoline ♥ Slice potatoes thin. Leave skin on. I am not a potato peeler. So, I usually leave it on. I am sure all the vitamins are in the skin 😉 See the gloves? That is so I do not slice a finger off!

Melt butter in cast iron skillet. Add onions and thyme. I did not have big onions, so I used 2 medium size. Cook for 5 minutes.

Meanwhile, toss potatoes, olive oil, cheeses, salt and pepper together.

After the five minutes, add potato mixture to the skillet.

Remove from the oven and turn up side down on a plate.

Oh, how I love crunchy things. Like I said I have made this twice and LOVED it both times. Both times, it looks a little brown after turning over….but it is still sooo good. I have a hot oven. I did not try to  make it until it looks like the original recipe’s photo and  deprive you of this recipe. So with that said…here is my photo.

Upside Down Potato Onion Tart....YUMOLA!

Oh, how I LOVE crispy potatoes!

I am heading to FL on Thursday to see my daughter, Samantha. I am so excited to see her and be in the warmth and sunshine.

I hope weather.com is right 😀

~Relish Food & Life!

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3 responses »

  1. Looks good, nice company dish, easy prep, and no touch while cooking. Kudo’s on the glove. Sarah and Corinne gave me mine after I sliced off a fingertip making a Meyer lemon coffecake with thinly sliced lemons. (I know have a new Cuisinart with adjustable slicer so I can go down to 1 mm and stay far far away from the blade!)

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