Whew! Finally getting around to posting after the network issues and then David deciding to upgrade our computers to OS X Lion. Then there was the adventure to Lake Tahoe with the girls which landed me with what I think qualifies as the worst sunburn of my life. Despite the fact that my laptop causes me severe pain I’m editing photos and posting anyhow! 😉
Now for the real reason for this post…
Once again Pinterest is the reason I stumbled upon this recipe, shocker right?
12 sprigs thyme, strip the leaves from the stems
1 extra large large onion, sliced thickly
1.5 lbs. red potatoes, thinly sliced
4 tablespoons olive oil, divided in half
1/2 cup grated gruyère
1 cup grated mozzarella
Start off by washing/cutting the potatoes, stripping the thyme from the stems, slicing the onion, and grating the cheese. Preheat oven to 400 degrees. Hard work is done.
Place onions in an oven safe pan – cast iron is perfect.
Drizzle 2 tablespoons of olive oil over the onion
Add thyme to the onions and cook for a good 5 minutes – or more if you cut the onion obcenely thick like I did.
Mix potatoes, remaning olive oil, and both cheeses in a large bowl. Refrain from swiping cheese. Remember the cooking onion and thyme, turn it off if it’s cooked long enough.
“Place” potato mixture into the pan with the onion and thyme. I couldn’t quite figure out how they “placed” it so after attempting to shovel it out with my wooden spoon proved to be useless I resorted to using my hands.
Bake for 45 minutes or until cooked through and golden.
Turn out onto a serving tray … or big plate. Curse a bit when some cheese sticks to the pan and takes an onion as its hostage. Save the onion and place it with the rest of the onions.
I omitted the salt since cheese has enough sodium, but I did forget the black pepper. Whoops. Oh well it was still tasty. My youngest refused to eat the onions. Silly kid.