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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