Dearie me, it's been a long week! And there is a long weekend ahead... I think I'm coming down with something. There's a bug going around the blogosphere... people are taking breaks here, there, and everywhere... I'm thinking about joining them. Not for long, maybe a month. I just haven't been quite "up to snuff" ever since the move, and the Christmas holiday. I think I might need a break to get back on top of life, re-start healthy habits, and refresh my mind. I want to be the best blogger I can be, for you guys! And sometimes that means taking a short vacation. What do you think? Think you'll stick around? I would hope all of you do, but as long as most of you do, I'll be a happy girl! :)
Cheesy Skillet Potatoes & Onions(adapted slightly from Hizzoners Deli)
2 tablespoons butter
about a teaspoon of fresh thyme leaves
1 large onion, sliced a little more than 1/4 inch thick (we like sweet onions for this)
1 lb red potatoes, washed and sliced very thin
2 tablespoons olive oil
1/2 cup shredded Gruyère cheese
1/2 cup crumbled feta
1 cup shredded mozzarella (don't use preshredded!)
kosher salt and black pepper
Preheat your oven to 400°. Start heating an oven-safe skillet (like cast iron!) over medium-high heat. Place the butter in to melt. Place the onion slices in a single layer over the melted butter, cut side down. Cook for 5-8 minutes, till the onions are softened. Combine the potatoes, oil, cheeses, salt and pepper in a bowl stir till evenly distributed and coated.
Pour the potato mixture over the onions, spread evenly, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve...