Upside Down Potato Onion

Nick's favourite even though there is no wine in it.  Sometimes it's a side,
sometimes it's breakfast,
sometimes it's dinner. Rarely is there any left over.

First made by Sherry at Oleander Ave. December 2014


2 1/2 tablespoons butter
12 sprigs thyme, strip the leaves from the stems (optional)
1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick)
1 lb. red potatoes, washed and very thinly sliced

4 pieces crispy cooked bacon crumbled.
2 tablespoons olive oil

sea salt and cracked black pepper

2 cups of Cheese any kind


Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, bacon, 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.