My favorite dinner in the summer has always been a tossed salad, grilled steak or chicken and a baked potato. Of course, the potato part varies and often we serve a veggie dish of some kind. So I was overjoyed to run across this recipe in Donna Hay's 50th Birthday Issue. I love this magazine! I took a subscription, finally, and it was the nicest gift I've given myself in ages!
Is this the perfect recipe to serve with steak or what? Kind of a potato/onion upside down
Potato, Onion and Gruyère Galette
Donna Hay's 50th Anniversary Issue
Ingredients:
2 1/2 tablespoons butter
12 sprigs thyme
1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
3/4 t0 1 lb. waxy potatoes, peeled and thinly sliced (I used a mandolin)
2 tablespoons oil
1/2 cup grated gruyère
1 cup grated mozzarella
sea salt and cracked black pepper
Method:
Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyère, mozzarella, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
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47 comments:
Yes I want to pick the potatoes right out of there and then pick the whole thing up and eat it. Barbara this looks wonderful. Thanks for sending it along. I really need to subscribe to that magazine. I've hears so many good things about it.
Barbara, I have a no more magazine rule around here... you do make me want to break it but I think I will settle for your wonderful versions of Donna's recipes. It looks breathtakingly delicious and so perfect for the salad and grilled meat companion. The crusty cheese is just perfect... I did want to pick those potatoes up right off the screen! Thanks for sharing... keep those recipes coming!
This really takes meat and potatoes to a whole new level! I also like these as toppings for a pizza...hmmmm...you've got my gears turning!
I was fine just a minute ago and now I am STARVING! This looks absolutely wonderful Wow!
I love savory galettes! This is fabulous! It would be great for breakfast too. I am definitely going to make it...your photos are beautiful!
That galette est so appetizing and scrumptious looking! A heavenly combination!
Cheers,
Rosa
I like the simplicity of the recipe and the big flavored results. These ingredients are among my favorite piza toppings. I also love gruyere!
I bought some big, beautiful Walla Walla onions at the farmers' market yesterday that I was just going to simply roast for dinner but you've got me rethinking not using them with potatoes! Really delicious-looking, Barbara. This could be a meatless meal with the cheese but with a grilled steak - fantastic!
Those crunchy bits would be my favorite- I want to pick them up and devour them. This is beautiful!
Darn it, I'm drooling again. You really do some lovely food photography.
That is exactly how I consider the Donna Hay magazine - a gift to myself!
Hey!!!! You won my contest! Send me your email address to sidewalkshoes2(AT)gmail(DOT)com
Like Susan, I bought Walla Walla Sweet's yesterday and now I've changed my plans for them. I can't think of a more delicious side with a good steak. Fantastic, Barbara, thanks for sharing this.
I do love it! It looks insanely delicious! I love that it doesn't require making a crust. The moment I get a cool day I'm popping this beauty in the oven!
O can just imagine the flavours here of this simple, down to earth dish.
I love this galette dear Barbara, x gloria
This looks so lovely - I am so versatile, you could serve this with so many things - I must try this. Great recipe Barbara.
That is just perfect Barbara. Utterly delicious. Needless to say, I have copied down the recipe already. Yum!
I love these savory galettes. And your idea of the perfect summer dinner is mine as well. Do you have any tips on steaks? Ben is real picky and turns his nose up at anything not as soft as filet mignon, and filet mignon is pricey!
I would love to dig right into this dish! Please tell me about the magazine that featured the recipe. I'm cooking magazineless at the moment but am tastily amusing myself going through old, really old, issues of Gourmet.
Best,
Bonnie
I'm looking at your pictures and think I could eat it all. This is on crazy delicious looking summer dish!
Your go to dinner is similar to mine which is salad, grilled meat, and corn. I would happily replace the corn with these gorgeous galettes though! I love the gruyere in there!
I guess it would be wrong to bake that, then tear off the top and eat it all, myself? Ahh, but I can't resist that crispy top. ;)
Absolutely mouthwatering.
Wow, that looks and sounds incredible, Barbara! I can just taste the flavors with the potato onion and gruyere all playing off each other. I have thyme in my garden that really needs using (I hate not using up my herbs!) and this looks perfect. That picture makes me want to start on it right now. ( :
I love it! Especially the crispy, crunchy bits!
What a grand galette this is, dear Barbara!!
MMMMMMMMMMM,...looks tuly mouthwatering,...oooh,..yes!
I agree Donna Hay is a fabulous magazine with great pictures!
Your galette looks wonderful, I might have to get this edition now.
Oh Barbara, this is so tempting! I wanted to try out savory galette too. Must be so delicious! Hope you're enjoying your day.
Cheers, Kristy
potato upside-down cake, awesome. the onions are great for appearance AND flavor--this is a really brilliant creation and something i hope to play around with soon!
Those caramelized onions looks so pretty, almost like roses!
I love Donna Hay! Their photos are always so gorgeous. Yours is darn close!
Hi Barbara - I'm back to tell you that I made this galette for dinner last night and we LOVED it. I served it with grilled salmon. What a meal. This is definitely a keeper.
Another great recipe Barbara! I love all the ingredients and Donna Hay's magazine and books are among my favorites.
Lovely weekend to you
xx
Bunny
Barbara...I don't need steak to have a feast with the whole galette...alright, maybe a refreshing salad on the side.
I make a pizza with these ingredients...now I should try it on a galette ;o)
Have yourself a great weekend,
Claudia
Happy Thursday!
Oh my word, Barbara. This is unbelievably fabulous!!! I adore galettes and this one is GORGEOUS!! It makes me long for a cold, Fall day to enjoy it, tucked up by the fire with a dear friend. :-)
How did you know I was craving those beautifully savory flavors? *I* didnt even know. :)
Amanda
Honestly, I firmly believe that potatoes and cheese should be in every recipe, ever.
I should know better by now than to read your posts before lunch - this made my stomach growl! :)
That is great-looking galette! I love Donna Hay, and was just thinking I should pick up the latest issue of her magazine on news stands. Lucky you to have a subscription!
Oooh this looks delicous! I will try it this weekend. We have extra men working on the farm and I provide a hot lunch - this will go brilliantly with the roast I had planned! Thanks for the recipe!
oh wow looks great but all your food does yum yum
Between you and Pam I am seriously considering subscribing to Donna Hay's magazines. She has the most beautiful recipes.
This tart with the caramelized onions looks wonderful!
Hi Barbara,
What a wonderful combination, the potato, onions and cheese.
This does look so good and I want to make this. I bet the smell is divine too with the onions... yum.
Many thanks for sharing the recipe.
Happy weekend
Hugs
Carolyn
Oooh, this would be great with a salad--delicious find, Barbara!!
This is a really fabulous recipe and one I'm so glad you decided to feature. I love plain baked or roasted onions but you've taken them to a whole nother level. I really am going to enjoy this. I hope you are having a great day. Blessings...Mary
I can't wait to hear what you think about my butterfly story!
I am a potato and onion person but this is a lot more than just potatoes and onions. What a wonderful galette.
Hoping your writs heals quickly and that you have a fantastic vacation, even though your activities are curtailed.
With your positive attitude, I am sure you will have a wonderful time.
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