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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
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Upside Down Potato and Onion Tart

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Upside Down Potato and Onion Tart on clear plate

You know how the old saying goes that “presentation is everything”? Well, when it comes to presenting a meal, I wouldn’t say that looks are EVERYTHING… but this is one beautiful way to present a potato side dish to those you love and want to impress. And how it looks is just the start of what’s great about Upside Down Potato and Onion Tart. Baking the dish in a hot oven helps to caramelize the top, or what will become the top, of the potato and onion tart. Fresh thyme adds an earthy quality and three different kinds of cheese combine for a complex bite, and let’s not forget a touch of garlic to finish it off.

You can dress this up or pare it down with extra or less cheese, and you can even leave the onions out… though why you would do that, I can’t imagine. The recipe as written uses Parmesan, feta and mozzarella, but you can use whatever combination you like. If you REALLY love cheese, then dare to double it.

Upside Down Potato and Onion Tart

We prefer it light on the cheese, but with healthy doses of black pepper and garlic. Add some crushed red pepper flakes or rosemary depending on the main dish or different seasons throughout the year. You can add chives and bacon, then serve sour cream on the side for a kind of loaded baked potato tart. Use your imagination with this recipe. How ever you customize it, the basics for putting everything together is to layer it like so:

Onion slices sauteeing in a pan

Starting with a little butter and olive oil, sauté the onions and fresh thyme leaves to get things started:Poatoes with cheese and thyme

Meanwhile, slice those potatoes really thin (you could use red potatoes if you like) and then add the cheese, garlic, salt, pepper, extra thyme and diced onion:

Layering of onions and potatoes for tart

Layer the potato mixture in the skillet, beginning from the outside and filling it in as you go, making sure not to leave any of the cheese behind in the bowl:

Potatoes and onions and cheese layered in pan getting ready to bake

Now this just goes in the oven until the bottom, soon to be top, gets golden brown and crunchy.

Upside Down Potato and Onion Tart close up

When the tart is flipped over on the serving platter, some of the onions or potatoes might stick to the pan. Just scrape them off with a spatula and place them back on the tart. This usually happens to me when I’m trying to get the potatoes extra crispy or when I don’t add a lot of cheese because the cheese is kind of the glue for holding everything in place. Upside Down Potato and Onion Tart will look beautiful once it’s all put together, ready for an impressive presentation. This is one side dish that will present well and taste even better!

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5 from 1 vote

Upside Down Potato and Onion Tart

Equipment list: Large non-stick oven safe skillet, 12-inch or better. Cast iron also works. Serving platter that is larger than skillet.
Cook's notes: When flipping the tart over onto your serving platter, some of the onions and potatoes may stick to your pan. Just have a spatula ready and carefully scrape them off the pan and place them back where they belong on the tart.
If you really like cheese, this tart can be made with any favorite cheeses you have on hand and I've made it with double the mozzarella and have used cheddar in place of the Parmesan. Experiment to your own liking.
Course Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author Good Dinner Mom

Ingredients 

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves stripped from the stems, chopped if desired
  • 1 large onion sliced about 1/4-inch thick
  • 4 large russett potatoes scrubbed, washed and sliced very thinly
  • 2 tablespoons olive oil
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup crumbled feta
  • 3/4 cup grated mozzarella
  • 1 or 2 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly grated black pepper

Instructions

  • Preheat oven to 400F degrees. Melt the butter in a 12-inch non-stick skillet or well seasoned cast iron skillet over medium heat. Add the thyme and about 5 slices of the onion (reserve the remaining slices), placed equally around bottom of the skillet. Cook for 5 minutes, until onion begins to soften. Do not stir. You are making a design for the top of the tart.
  • In a large bowl, place the sliced potatoes, 2 tablespoons olive oil, Parmesan, feta, mozzarella, garlic, salt and pepper. Toss to combine.
  • You should have several slices of the onion left. Chop these and add to the potato mixture. Mix again.
  • Layer the potato slices on top of the onion slices and continue in layers until the pan is full. You may need to add the cheese that doesn't adhere to the potatoes between the layers as you go.
  • Cover the skillet with aluminum foil and bake in oven for 20 minutes.
  • Remove aluminum foil and bake an additional 20-25 minutes, until the potatoes are golden.
  • Take skillet out of the oven and let rest for 10 minutes.
  • Using a serving plate that is larger than the diameter of the skillet, carefully invert the tart onto the plate (using hotpads). If some of the potatoes and/or onion sticks to the skillet, no worries - just scrape them off using a spatula and place back where they belong on the tart.
  • Sprinkle with additional thyme leaves and black pepper.
  • Optionally, grate more cheese on top or sprinkle with crushed red pepper flakes before serving.

 

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Published on April 8, 2015

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    Recipe Rating




  1. jason says

    March 7, 2022 at 6:16 AM

    5 stars
    These potatoes were spectacular! I made them to go with tri-tip steak for my family and some friends. Everyone loved them! Thanks for sharing Sally!

    Reply
  2. shauni k says

    March 7, 2022 at 6:12 AM

    5 stars
    These were delicious and totally devoured. I went back for more and the boys had eaten every bit of it! I might have to make some more today.

    Reply
  3. Stephanie says

    June 6, 2015 at 5:16 PM

    Hi Sally–Last night I was searching for a new potato dish to make with an assortment of Bohemian sausages my husband purchased.
    Tonight I made this dish…oh my goodness! All of us agree that this recipe goes into my “keeper” binder. Thank you for the great recipes! I simply love pursuing your site–your recipes never disappoint.

    Reply
    • Sally says

      June 6, 2015 at 10:26 PM

      Stephanie, You are so nice and I’m so glad this recipe worked with the sausages (Bohemian sausage sounds A-mazing!) Thanks so much, it really means a lot.

      Reply
  4. mila furman says

    April 13, 2015 at 10:35 AM

    WOW Sally! This is MY kind of food! Rustic, delicious and simple!!! And hello!?! The combo of potatoes and onions is perfection! Beautifully done!

    Reply
    • Sally says

      April 13, 2015 at 3:59 PM

      Mila, can I just say…. I love you! Thanks again. 🙂

      Reply
  5. Karen @ On the Banks of Salt Creek says

    April 9, 2015 at 9:21 AM

    I love potatoes. I’ve seen similar dishes but have never made them. I was so pleased with your Chicken with Tomato Basil Cream sauce that I think I’ll give this one a try too.

    Reply
    • Sally says

      April 9, 2015 at 9:23 AM

      Thanks Karen! If I may suggest another chicken recipe that is possibly my very favorite, try my Chicken Scallopini ;). Have a great week on the banks of Salt Creek.

      Reply
  6. sarah k @ the pajama chef says

    April 9, 2015 at 8:32 AM

    this is really pretty! i made a similar recipe for easter. it was cheesier though- more like scalloped potatoes. your version seems so light and refreshing! well, as refreshing as potatoes can be 🙂

    Reply
    • Sally says

      April 9, 2015 at 8:38 AM

      Sarah, I did try to make this as “light and healthy” as is possible, like you said, as light as potatoes can be. But yes, cheesier is definitely an option, depending on what everyone likes. Thanks for taking the time to stop by and comment!

      Reply

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