I have seen some different versions of the potato tart floating around, so of course I had to jump on the band wagon. There is nothing better than some oven cooked "fried" potatoes, than oven cooked "fried" potatoes with onion and cheese. This was off the hook delicious. And of course I couldn't stop there, I made a "queso" sauce to go on top. But these are so good, you don't even have to use the sauce.
1The 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.
2I 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.
3Then I added a generous layer of potatoes, re-seasoned with Mrs. Dash.
4Then a generous layer of cheddar.
5Then 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.
6Let 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.
7Next 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.
8First 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.
9Once 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!!!!