Potato, Walla Walla Onion and Gruyere Galette

2-1/2 tablespoons butter 

12 springs thyme 

1 large Harvest Haven Walla Walla onion, sliced into ¼ inch plus slices 

¾ to 1 pound potatoes, peeled and sliced 

2 tablespoons oil 

½ 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.

Top the onion with the potato mixture. Distribute the potatoes into a even layer and gently press them into place.

Bake for 45 minutes or until golden brown and cooked through. Turn upside down on a large plate to serve.