2-1/2 tablespoons butter
12 springs thyme
1 large sweet onion, sliced into 1/4 inch plus slices
3/4 to 1 pound waxy potatoes, peeled and sliced
2 tablespoons oil
1/2 cup Gruyere, grated
1 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. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and salt and pepper in a bowl and toss to combine.
I used 1 cup Gruyere and 1/2 cup mozzarella the second time I made this and was very happy with the results.
Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve.
I had a little trouble getting the galette out of the pan the first time I made it. This time I used my well seasoned cast iron skillet and it came out without a problem. Last week I served this with grilled salmon (delicious) and last night all I added was a small salad of frizee and arugula with a red currant mustard vinaigrette.
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{ 51 comments… read them below or add one }
Would you believe, I just sat down to make up a grocery list and, of course, have to check in on my blogging friends. The only thing I'll change in your recipe is to substitute Vidalia onions. This recipe looks devinely delicious!
Best,
Bonnie
It's a beautiful dish. I could go for meatless meals, but the hubby can't handle it.
Thanks for sharing the recipe.
It is certainly eye candy as well as probably tasting delicious.
This looks yummy — would be so good with a piece of grilled meat as well!
I just keep saying, "Oh my gosh, Oh my gosh!" This is my love language! I am making this next week for sure! What could be better than waxy potatoes and carmelized onions… with herbs?
I need a drool bib when I visit your beautiful site!
xo Yvonne
Just the title – that could be enough to send me, but the recipe too. The Great Dane will love this one. I'll have to go out for the Gruyere, but everything else is in the pantry.
Potato got my attention! This looks incredibly delicious and a must try! Thanks Cathy!
Wow. I am truly speechless. This looks not only beautiful but absolutely delicious too! Bookmarked.
I saw this recipe too and can't wait to make it. It just looks so decadent and delicious. I just used up the last of my Vidaia's, now if I can just get my hands on some Walla Wallas.
OMG Cathy, what could be better than that. Looks like heaven to me.
Ann
GORGEOUS!!! I love this and haven't made it in a while. Thanks for the reminder!
xoxo Pattie
My husband would LOVE this!
Oh that looks good! Love the patterns the onions gave to the dish!
This is a must make for me! Sounds great-thanks!
Yum! Yum!
That looks delicious! A wonderful summer meal, and a fabulous picture!
Oh wow…this looks really neat, beautiful and delicious. I would love the flavour and taste. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com
so pleased you are enjoying the recipe, Cathy! looking at your photos makes me want to make it tonight! however, as you know, my cooking has curtailed recently.
now i wish i knew how to crack an egg with one hand!
Oh that looks so very good. I could use some tips from you on photographing food. I love this photo. I think I will try this recipe next week when I have company. Yummmm!
wow you have done Barbara proud perfect
Onions and potatoes are so perfect together. This is a beautiful dish- I just need some Gruyere!
This is gorgeous! I will be trying this for sure!
what a cool dish!
Another winner! Keep 'em coming Cathy!
Cathy,
Looks absolutely delicious. I have made something similar with fennel added as well. Yum.
Carol
This looks wonderful! I think it'd be perfect for a picnic
This looks amazing! I forget about Walla Wallas. What have I been doing??? I need to go get some now and grill them up.
Although I would rather have a big slice of this!!!
What a show stopper. it's absolutely beautiful. The caramelization is gorgeous. I'll trade you a bite of that for one of my fig jam glazed burgers.
Bookmarking for cooler days.
Cathy…I can see that when you like something…you really like it! I had told Barbara last week that in our Italian region…we put all this greatness on a bed of pizza…how terrible is that? LOL
What a gorgeous photo capture you have…extremely appetizing.
Ciao for now,
Claudia
P.S. I hope you didn't mind…I had borrowed your Lemon custard ice cream recipe and mentioned it in my Lemon Ginger Coconut frozen mousse recipe post…I can't wait to make it soon…love lemons ;o)
cathy, your pictures are just gorgeous! this looks wonderful.
That looks wonderful! All of the flavors I love. When I saw the beautiful picture, I thought it might be difficult to make, but it seems fairly simple..great instruction..thanks! Looking forward to tasting it:)
I still haven't tried it but it's definitely on my list after seeing it on Barbara's blog! Yours turned out beautifully! I love how those circles of onion look. Thank you for the tip on using cast iron.
What a lovely dish, Cathy. It sounds truly wonderful. I hope you are having a great day. Blessings…Mary
Simple, elegant and delicious.
Mimi
This is such a lovely galette! I love the perfect sweet onion slices on top. My husband doesn't care for onions so I'd have to make a single serving just for me!
That recipe is a delight; your photo makes me really want to make this galette.
Rita
What a wonderful sounding recipe! I have tagged this for my weekend retreat, I can almost taste it from the screen
Oh wow, I want to eat with you! This looks delish. I think it is calling my name too and will have to make this!
Looks scrumptious!!!
gosh, I'd love to try this as soon as it cools off a bit. Turning on the oven right now would be foolish in our 90º+ heat.
Tell me please, what constitutes a "waxy potatoe", Cathy? I just bought Yukon Golds…will they work? If you answer here so others can see too, I'll get responses via email on this post.
Hi Rett – Waxy potatoes are low in starch and hold together well when cooked. Examples: Red, small white and fingerling potatoes.
Yukon Gold is a medium starch and should work well in this recipe.
High starch spuds (mealy texture) fall apart when cooked. Example: russets used for mashed potatoes.
Thanks for your comment.
Cathy, this is beautiful, I would eat this several times too. I agree with you about summer vegetables and less meat. Can't wait to try this gorgeous dish!
Thanks for the clarification on "waxy potatoes", Cathy. I didn't know ANY of that info.
I am really looking forward to making this one!!
That's like the ultimate comfort food!! Looks seriously delicious, Cathy =)
It looks so gorgeous and so delicious!!
Love,
Lia.
Oh my goodness. I need to have this. It is on my list of things to make as soon as the weather cools.
Cathy, I am loving how you presented the galatte with the onion! Looks so presentable. Hope you're having a wonderful day.
Cheers, kristy
How serendipitous is this? I was going to make a potato galette with Walla Walla Sweet Onion, Gruyere and Racelette tonight for dinner and decided to look for any tips or secrets on the net and voila! I found your recipe. It looks positively scrumptious! I cannot wait to make mine tonight. LOL
I'm in love with this galette! I love everything in it and it sounds fantastic for lunch or dinner
I found you through Stonegable, she featured your recipe. This looks so yummy. Thanks for sharing.
I just spotted this at Kathleen’s Cuisine and had to print this out.
Rita