Potato Onion Cheddar Upside Down Pie Recipes

BONNIE'S POTATO AND ONION PIE

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

UPSIDE DOWN POTATO & ONION TART

Steps:

• Preheat oven to 400*F.
• 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. Spread out evenly in the pan.
• Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
• Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
• Note: For an extra cheesy tart, double the amount of mozzarella.

POTATO CHEESE AND ONION PIE

Steps:

• For pastry, put 1/4 cup of the flour, shortening or lard and 3 tablespoons ice water into bowl.
• Beat until mixture is smooth.
• Add remaining flour.
• Mix until mixture resembles coarse meal, but holds together when pressed into a ball.
• Add water if necessary.
• Divide into two parts.
• Grease a 9-inch pie pan.
• Roll out one part of dough to fit the pan. Set aside.
• For filling, melt 2 tablespoons butter in each of two skillets.
• Add onion slices to one and potato slices to the other.
• Saute each vegetable for 8 to 10 minutes or until onions are soft and potatoes are tender crisp.
• Spread half the cheese into bottom of the pastry lined pan.
• Top with half the onions and half the potatoes. Sprinkle with pepper and seasoning salt.
• Repeat layering.
• Roll out top crust. Arrange over filling.
• Seal edges. Brush with egg-milk mixture. Pierce vent holes.
• Bake at 350 F until golden, about 30 minutes.