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Use only low starch, waxy potatoes as all others will become mealy. And a low sulphur sweet onion like Walla Wall, Vidalia or Maui works great. The crust is crisp and cheesy and the center is tender and buttery without being overly rich. It makes a wonderful lunch or dinner served with a side salad.
- Preheat oven to 400 degrees. Melt the butter in a 9-10 inch frying pan (cast iron works great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyere, mozzarella and 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 on a large plate to serve.