Potato, Walla Walla Onion and Gruyere Galette

Meat isn't a big item on my weekly menus and often, especially during the summer when vegetables are so good and plentiful, I'm very happy with vegetables and a salad.  Tomatoes and potatoes are my favorites, and when I saw this recipe at Moveable Feasts there was no question that it was for me.  I've prepared it several times this past week as a matter of fact.  The crust is crisp and cheesy and the center is tender and buttery without being overly rich.  It goes together quickly and is so pretty on the plate that its worthy of my most special guests. 

Potato, Walla Walla Onion and Gruyere Galette...from Moveable Feasts

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.

Serve either hot from the oven or at room temperature. This would be a wonderful picnic dish with sliced meats, crusty bread and a salad.  And don't forget that nice bottle of Oregon wine.