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.