POTATO, ONION, CHEDDAR UPSIDE DOWN PIE

Potato, onion, cheddar upside down pie image

Provided by Lynn Socko

Time 1h

Number Of Ingredients 12

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Steps:

1. The number of potatoes will depend on their size. I used red potatoes, but Yukon gold or russet would work fine too. Slice potatoes and onion very thin by hand or using your mandolin.
2. I used a cast iron skillet. I drizzled about 2 tbs. of olive oil in the bottom and brushed it around to cover well. Then I sprinkled black pepper and Mrs. Dash original blend in the bottom of the pan to suit my taste. Next layer slices of onion in the bottom.
3. Then I added a generous layer of potatoes, re-seasoned with Mrs. Dash.
4. Then a generous layer of cheddar.
5. Then another layer of potatoes with Mrs. Dash and a little drizzle of olive oil. Place an oven proof lid on and bake at 375° for 30 min., remove lid and bake another 20 min. or until fork slides in easily.
6. Let stand for about 10 min. then loosen sides with a spatula, and run it under potatoes to make sure they are not stuck to bottom. Then invert onto plate.
7. Next I decided to make a topping for them. I had planned to do a juicy roasted tomato and Thai chili sauce, but ended up adding sour cream and cilantro too.
8. First I cut enough cherry tomatoes in half to fill up my small non stick skillet, about 1/2 pint. I drizzled with olive oil and let them cook for about 20 min.
9. Once they were somewhat caramelized on the bottom I added 4 oz. of sour cream, 1 tbs. Thai chili sauce and 1/2 c. chopped fresh cilantro. Then I poured it onto the potatoes and spread it out. Super delicious!!!!