Friday, December 28, 2012
The secret to this recipe is to use a sweet onion, such as Walla Walla, and to cook the galette in a 9" or10" cast iron skillet. It doesn't stick, I swear, and it comes out just beautiful with the onions and thyme caramelized on top. It looks difficult but it's super easy. It uses a lot of fresh thyme -- 12 sprigs, it's not a typo. They caramelize and taste amazing. For the cheese I used a bag of shredded Mexican mixed cheeses (cheddar, jack, etc) but you can also use Gruyere and mozzarella. I think its best when you mix at least two kinds of cheese together.
2 1/2 Tablespoons butter
12 sprigs of thyme
1 large sweet onion, sliced into 1/4 inch slices
3/4 to 1 lb potatoes, peeled and sliced
2 Tablespoons oil
1 1/2 cups grated or shredded cheese
freshly ground pepper
Preheat the oven to 400F. Melt butter in a 9-10 inch cast iron frying pan over medium heat. Add the thyme and the onion. Cook for 5 minutes. Put the potatoes, oil, cheese, salt and pepper in a bowl and toss together. Put the potato mixture on top of the onions. Bake for 45 minutes or until golden brown and tender. Turn upside down on a large plate and serve.
There won't be any leftovers. Guaranteed.